GOOD  THINGS  To  EAT 

"  As  Suggested  By  V 


RUFUS  • 


EsTES 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 


THE  GASTRONOMY  COLLECTION  OF 
GEORGE  HOLL 

AGRIC. 
LIBRARY 


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GOOD  THINGS  TO   EAT 


AS 


SUGGESTED  BY  RUFUS 


A    COLLECTION    OF    PRACTICAL    RECIPES    FOR 

PREPARING  MEATS,  GAME,  FOWL,  FISH, 

PUDDINGS,  PASTRIES,  ETC. 


BY 


RUFUS    ESTES 


FORMERLY  OF  THE  PULLMAN    COMPANY  PRIVATE    CAR    SERVICE,    AND    PRESENT 

CHEF    OF   THE    SUBSIDIARY    COMPANIES    OF   THE    UNITED    STATES 

STEEL   CORPORATIONS    IN    CHICAGO 


CHICAGO 

PUBLISHED  BY  THE   AUTHOR 
1911 


Copyrighted  1911 
BT  RUPUS  ESTES,  CHICAGO 


ACRfC. 


FOREWORD 

HAT  the  average  parent  is  blind  to  the  faults 
of  its  offspring  is  a  fact  so  obvious  that  in 
attempting  to  prove  or  controvert  it 
time  and  logic  are  both  wasted.  Ill  &tem- 
per  in  a  child  is,  alas!  too  often  mistaken 
for  an  indication  of  genius;  and  impudence 
is  sometimes  regarded  as  a  sign  ofjprecocity 
The  author,  however,  has  honestly  striven  to 
avoid  this  common  prejudice.  This  book,  the  child  of  his  brain, 
and  experience,  extending  over  a  long  period  of  time  and  vary- 
ing environment,  he  frankly  admits  is  not  without  its  faults 
— is  far  from  perfect;  but  he  is  satisfied  that,  notwithstanding 
its  apparent  shortcomings,  it  will  serve  in  a  humble  way  some 
useful  purpose. 

The  recipes  given  in  the  following  pages  represent  the  labor 
of  years.  Their  worth  has  been  demonstrated,  not  experimentally, 
but  by  actual  tests,  day  by  day  and  month  by  month,  under  dis- 
similar, and,  in  many  instances,  not  too  favorable  conditions. 

One  of  the  pleasures  in  life  to  the  normal  man  is  good  eating, 
and  if  it  be  true  that  real  happiness  consists  in  making  others 
happy,  the  author  can  at  least  feel  a  sense  of  gratification  in  the 
thought  that  his  attempts  to  satisfy  the  cravings  of  the  inner  man 
have  not  been  wholly  unappreciated  by  the  many  that  he  has  had 
the  pleasure  of  serving — some  of  whom  are  now  his  stanchest 
friends.  In  fact,  it  was  in  response  to  the  insistence  and  encour- 
agement of  these  friends  that  he  embarked  in  the  rather  hazardous 
undertaking  of  offering  this  collection  to  a  discriminating  public 
To  snatch  from  his  daily  toil  a  few  moments,  here  and  there, 
in  order  to  arrange  with  some  degree  of  symmetry,  not  the  deli- 
cacies that  would  awaken  the  jaded  appetite  of  the  gourmet,  but 

5 


SB61474 


6  FOREWORD 

to  prepare  an  ensemble  that  might,  with  equal  grace,  adorn  the 
home  table  or  banquet  board,  has  proven  a  task  of  no  mean  propor- 
tions. Encouraged  by  his  friends,  however,  he  persevered  and 
this  volume  is  the  results  of  his  effort. 

If,  when  gathered  around  the  festal  board,  in  camp  or  by  fire- 
side, on  train  or  ship,  "trying  out"  the  recipes,  his  friends  will 
pause,  retrospectively,  and  with  kindly  feelings  think  from  whence 
some  of  the  good  things  emanated,  the  author  will  feel  amply 
compensated  for  the  care,  the  thought,  the  labor  he  has  expended 
in  the  preparation  of  the  book;  and  to  those  friends,  individually 
and  collectively,  it  is  therefore  dedicated. 


SKETCH   OF   MY   LIFE 

I  was  born  in  Murray  County,  Tennessee,  in  1857,  a  slave.  I  was  given 
the  name  of  my  master,  D.  J.  Estes,  who  owned  my  mother's  family,  con- 
sisting of  seven  boys  and  two  girls,  I  being  the  youngest  of  the  family. 

After  the  war  broke  out  all  the  male  slaves  in  the  neighborhood  for 
miles  around  ran  off  and  joined  the  "Yankees."  This  left  us  little  folks 
to  bear  the  burdens.  At  the  age  of  five  I  had  to  carry  water  from  the 
spring  about  a  quarter  of  a  mile  from  the  house,  drive  the  cows  to  and  from 
the  pastures,  mind  the  calves,  gather  chips,  etc. 

In  1867  my  mother  moved  to  Nashville,  Tennessee,  my  grandmother's 
home,  where  I  attended  one  term  of  school.  Two  of  my  brothers  were 
lost  in  the  war,  a  fact  that  wrecked  my  mother's  health  somewhat  and  I 
thought  I  could  be  of  better  service  to  her  and  prolong  her  life  by  getting 
work.  When  summer  came  I  got  work  milking  cows  for  some  neighbors, 
for  which  I  got  two  dollars  a  month.  I  also  carried  hot  dinners  for  the 
laborers  in  the  fields,  for  which  each  one  paid  me  twenty-five  cents  per 
month.  All  of  this,  of  course,  went  to  my  mother.  I  worked  at  different 
places  until  I  was  sixteen  years  old,  but  long  before  that  time  I  was  taking 
care  of  my  mother. 

At  the  age  of  sixteen  I  was  employed  in  Nashville  by  a  restaurant- 
keeper  named  Hemp  I:  ill.  I  worked  there  until  I  was  twenty-one  years 
of  age.  In  1881  I  came  to  Chicago  and  got  a  position  at  77  Clark  Street, 
where  I  remained  for  two  years  at  a  salary  of  ten  dollars  a  week. 

In  1883  I  entered  the  Pullman  service,  my  first  superintendent  being 
J.  P.  Mehen.  I  remained  in  their  service  until  1897.  During  the  time  I 
was  in  their  service  some  of  the  most  prominent  people  in  the  world  traveled 
in  the  car  assigned  to  me,  as  I  was  selected  to  handle  all  special  parties. 
Among  the  distinguished  people  who  traveled  in  my  care  were  Stanley, 
the  African  explorer;  President  Cleveland;  President  Harrison;  Adelina 
Patti,  the  noted  singer  of  the  world  at  that  time;  Booth  and  Barrett; 
Modjeski  and  Paderewski.  I  also  had]charge  of  the  car  for  Princess  Eulalie 
of  Spain,  when  she  was  the  guest  of  Chicago  during  the  World's  Fair. 

In  1894  I  set  sail  from  Vancouver  on  the  Empress  of  China  with  Mr. 
and  Mrs.  Nathan  A.  Baldwin  for  Japan,  visiting  the  Cherry  Bioesom  Festival 
at  Tokio. 

In  1897  Mr.  Arthur  Stillwell,  at  that  time  president  of  the  Kansas  City, 
Pittsburg  &  Gould  Railroad,  gave  me  charge  of  his  magnificent  $20,000 
private  car.  I  remained  with  him  seventeen  months  when  the  road  went 
into  the  hands  of  receivers,  and  the  car  was  sold  to  John  W.  Gates  syndi- 
cate. However,  I  had  charge  of  the  car  under  the  new  management  until 
1907,  since  which  time  I  have  been  employed  as  chef  of  the  subsidiary 
companies  of  the  United  States  Steel  Corporation  in  Chicago. 

7 


HINTS   TO   KITCHEN   MAIDS 

It  is  always  necessary  to  keep  your  kitchen  in  the  best  condition. 

Breakfast — If  a  percolator  is  used  it  should  first  be  put  into  operation. 
If  the  breakfast  consists  of  grapefruit,  cereals,  etc.,  your  cereal  should  be 
the  next  article  prepared.  If  there  is  no  diningroom  maid,  you  can  then 
put  your  diningroom  in  order.  If  hot  bread  is  to  be  served  (including 
cakes)  that  is  the  next  thing  to  be  prepared.  Your  gas  range  is  of  course 
lighted,  and  your  oven  heated.  Perhaps  you  have  for  breakfast  poached 
eggs  on  toast,  Deerfoot  sausage  or  boiled  ham.  One  of  the  above,  with 
your  other  dishes,  is^enough  for  a  person  employed  indoors. 

When  your  breakfast  gong  is  sounded  put  your  biscuits,  eggs,  bread, 
etc.,  in  the  oven  so  that  they  may  be  ready  to  serve  when  the  family  have 
eaten  their  grapefruit  and  cereal. 

Luncheon — This  is  the  easiest  meal  of  [the  three  to  [prepare.  Yester- 
day's dinner  perhaps  consisted  of  roast  turkey,  beef  or  lamb,  and  there 
is  some  meat  left  over;  then  pick  out  one  of  my  receipts  calling  for  minced 
or  creamed  meats;  baked  or  stuffed  potatoes  are  always  nice,  or  there  may 
be  cold  potatoes  left  over  that  can  be  mashed,  made  into  cakes  and  fried. 

Dinner — For  a  roast  beef  dinner  serve  vegetable  soup  as  the  first 
course,  with  a  relish  of  vegetables  in  season  and  horseradish  or  chow-chow 
pickle,  unless  you  serve  salad. 

If  quail  or  ducks  are  to  be  served  for  dinner,  an  old  Indian  dish,  wild 
rice,  is  very  desirable.  Prepare  this  rice  as  follows: 

Place  in  a  double  boiler  a  cupful  of  milk  or  cream  to  each  cupful  of 
rice  and  add  salt  and  pepper  to  taste.  It  requires  a  little  longer  to  cook 
than  the  ordinary  rice,  but  must  not  be  stirred.  If  it  becomes  dry  add  a 
little  milk  from  time  to  time. 

Do  not  serve  dishes  at  the  same  meal  that  conflict.  For  instance,  if 
you  have  sliced  tomatoes,  do  not  serve  tomato  soup.  If,  however,  you 
have  potato  soup,  it  would  not  be  out  of  place  to  serve  potatoes  with  your 
dinner. 

Fish  should  never  be  served  without  a  salad  of  some  kind. 

The  above  are  merely  suggestions  that  have  been  of  material  assist- 
ance to  me. 


TABLE   OF  WEIGHTS   AND   MEASURES 

Four  teaspoonfuls  of  a  liquid  equal  i  tablespoonful. 

Four  tablespoonfuls  of  a  liquid  equal  $  gill  or  £  cup. 

One-half  cup  equals  i  gill. 

Two  gills  equal  i  cup. 

Two  cups  equal  i  pint. 

Two  pints  (4  cups)  equal  i  quart. 

Four  cups  of  flour  equal  i  pound  or  i  quart. 

Two  cups  of  butter,  solid,  equal  i  pound. 

One  half  cup  of  butter,  solid,  equals  £  pound  Bounces. 

Two  cups  of  granulated  sugar  equal  i  pound. 

Two  and  one  half  cups  of  powdered  sugar  equal  i  pound. 

One  pint  of  milk  or  water  equals  i  pound. 

One  pint  of  chopped  meat  equals  i  pound. 

Ten  eggs,  shelled,  equal  i  pound. 

Eight  eggs  with  shells  equal  i  pound. 

Two  tablespoonfuls  of  butter  equal  i  ounce. 

Two  tablespoonfuls  of  granulated  sugar  equal  i  ounce. 

Four  tablespoonfuls  of  flour  equal  i  ounce. 

Four  tablespoonfuls  of  coffee  equal  i  ounce. 

One  tablespoonful  of  liquid  equals  \  ounce. 

Four  tablespoonfuls  of  butter  equal  2  ounces  or  \  cup. 

All  measurements  are  level  unless  otherwise  stated  in  the  recipe. 


GOOD  THINGS  TO  EAT 


SOUPS 

ASPARAGUS  SOUP— Take  three  pounds  of  knuckle  of 
veal  and  put  it  to  boil  in  a  gallon  of  water  with  a  couple  of 
bunches  of  asparagus,  boil  for  three  hours,  strain,  and  return 
the  juice  to  the  pot.  Add  another  bunch  of  asparagus,  chopped 
fine,  and  boil  for  twenty  minutes,  mix  a  tablespoonful  of  flour 
in  a  cup  of  milk  and  add  to  the  soup.  Season  with  salt  and 
pepper,  let  it  come  to  a  boil,  and  serve  at  once. 

BEAN  SOUP — One-half  pound  or  one  cup  is  sufficient  for 
one  quart  of  soup.  Soups  can  be  made  which  use  milk  or  cream 
as  basis.  Any  kind  of  green  vegetable  can  be  used  with  them,  as 
creamed  celery  or  creamed  cauliflower.  The  vegetable  is  cooked 
and  part  milk  and  part  water  or  part  milk  and  part  cream  are 
used. 

BISQUE  OF  CLAMS  —  Place  a  knuckle  of  veal,  weigh- 
ing about  a  pound  and  one-half,  into  a  soup  kettle,  with  a  quart 
of  water,  one  small  onion,  a  sprig  of  parsley,  a  bay  leaf,  and 
the  liquor  drained  from  the  clams,  and  simmer  gradually  for 
an  hour  and  a  half,  skimming  from  time  to  time;  strain  the 
soup  and  again  place  it  in  the  kettle ;  rub  a  couple  of  tablespoon- 
fuls  of  butter  with  an  equal  amount  of  flour  together  and  add 
it  to  the  soup  when  it  is  boiling,  stirring  until  again  boiling; 
chop  up  twenty-five  clams  very  fine,  then  place  them  in  the 
soup,  season  and  boil  for  about  five  minutes,  then  add  a  pint 
of  milk  or  cream,  and  remove  from  the  fire  immediately,  and 
serve. 

BISQUE  OF  LOBSTER— Remove  the  meat  of  the  lobster 
from  its  shell  and  cut  the  tender  pieces  into  quarter-inch  dice; 
put  the  ends  of  the  claw-meat  and  any  tough  portions  in  a 
saucepan  with  the  bones  of  the  body  and  a  little  cold  water 
and  boil  for  twenty  minutes,  adding  a  little  water  from  time 
to  time  as  may  be  necessary ;  put  the  coral  to  dry  in  a  moderate 
oven,  and  mix  a  little  flour  with  some  cold  milk,  and  stir  the 
milk,  which  should  be  boiling,  stirring  over  the  fire  for  ten 

11 


12 SOUPS 

minutes,  then  strain  the  water  from  the  bones  and  other  parts, 
mix  it  with  milk,  add  a  little  butter,  salt,  pepper  and  cayenne 
to  taste,  and  rub  the  dry  coral  through  a  fine-haired  sieve,  put- 
ting enough  into  the  soup  having  it  a  bright  pink  color.  Place 
the  grease  fat  and  lobster  dice  in  a  soup  tureen,  strain  the  boil- 
ing soup  over  them,  and  serve  at  once. 

BISQUE  OF  OYSTERS— Place  about  thirty  medium-sized 
oysters  in  a  saucepan  together  with  their  own  juice  and  poach 
them  over  a  hot  fire,  after  which  drain  well;  then  fry  a  shallot 
colorless  in  some  butter,  together  with  an  onion,  sprinkle  over 
them  a  little  curry  and  add  some  of  the  oyster  juice,  seasoning 
with  salt  and  red  pepper.  Pound  the  oysters  to  a  good  firm 
paste,  moistening  them  with  a  little  of  their  juice,  and  strain 
through  fine  tammy  cloth.  Warm  them  over  the  fire,  but  do 
not  let  them  boil;  add  a  small  quantity  of  thickening  of  potato 
flour  mixed  with  a  little  water.  When  about  to  serve  incorporate 
some  cream  and  fine  butter,  garnishing  with  some  chopped 
oysters  and  mushrooms,  mixed  with  breadcrumbs  and  herbs. 
Add  a  little  seasoning  of  salt,  pepper  and  nutmeg,  some  raw 
egg  yolks,  and  roll  this  mixture  into  ball-shape  pieces,  place 
them  on  a  well-buttered  baking  sheet  in  a  slack  oven  and  poach 
them,  then  serve. 

BLACK  BEAN  SOUP— Wash  one  pint  of  black  beans,  cover 
with  one  quart  of  cold  water  and  let  soak  over  night.  In  the 
morning  pour  off  the  water  and  pour  over  three  pints  of  cold 
water.  Cook,  covered,  until  tender,  four  or  five  hours,  add  one 
tablespoonful  of  salt  the  last  hour,  rub  through  a  strainer,  add 
the  strained  beans  to  the  water  in  which  they  were  boiled, 
return  to  the  soup  kettle.  Melt  one  tablespoonful  of  flour,  stir 
this  into  the  hot  soup,  let  boil,  stirring  constantly;  add  a  little 
pepper,  slice  thinly  one  lemon,  put  all  the  slices  into  the  tureen 
and  pour  the  soup  over.  Serve  very  hot. 

CHESTNUT  SOUP— Peel  and  blanch  the  chestnuts,  boil 
them  in  salted  water  until  quite  soft,  pass  through  a  sieve,  add 
more  water  if  too  thick,  and  a  spoonful  of  butter  or  several  of 
sweet  cream.  Season  to  taste  and  serve  with  small  squares  of 
bread  fried  crisp  in  butter  or  olive  oil. 

CHICKEN  GUMBO,  CREOLE  STYLE— For  about  twelve 
or  fifteen,  one  young  hen  chicken,  half  pound  ham,  quart  fresh 
okra,  three  large  tomatoes,  two  onions,  one  kernel  garlic,  one 
small  red  pepper,  two  tablespoons  flour,  three  quarts  boiling 
water,  half  pound  butter,  one  bay  leaf,  pinch  salt  and  cayenne 


SOUPS 13 

pepper.  To  mix,  mince  your  ham,  put  in  the  bottom  of  an  iron 
kettle  if  preferred  with  the  above  ingredients  except  the  chicken. 
Clean  and  cut  your  chicken  up  and  put  in  separate  saucepan  with 
about  a  quart  or  more  of  water  and  teaspoonful  of  salt;  set  to 
the  side  of  the  fire  for  about  an  hour;  skim  when  necessary. 
When  the  chicken  is  thoroughly  done  strip  the  meat  from  the 
bone  and  mix  both  together;  just  before  serving  add  a  quart  of 
shrimps. 

CREAM  OF  CELERY  SOUP— Chop  fine  one  head  of  celery 
and  put  on  to  cook  in  one  pint  of  water.  Boil  until  tender,  add 
one  pint  of  milk,  thicken  with  a  spoonful  of  butter,  season  to 
taste,  and  strain.  Then  add  one  cupful  of  whipped  cream  and 
serve  at  once. 

EGG  SOUP— Beat  three  eggs  until  light,  then  add  one-half 
cupful  of  thick  sweet  cream  and  one  cupful  of  milk,  pour  over 
this  two  quarts  of  boiling  water,  set  on  the  fire  until  it  comes 
to  a  boil,  season  to  taste,  then  pour  over  broken  bread  in  the 
tureen  and  serve. 

GREEN  PEA  SOUP— Put  one  quart  of  green  peas  into  two 
cups  of  boiling  water,  add  a  saltspoon  of  salt,  and  cook  until 
tender.  Rub  peas  and  liquor  through  a  puree  strainer,  add  two 
cups  of  boiling  water,  and  set  back  where  the  pulp  will  keep 
hot.  Heat  two  cups  of  milk,  add  a  teaspoon  of  flour  rubbed  into 
a  rounding  tablespoon  of  butter,  season  with  salt,  pepper,  and  a 
level  teaspoon  of  sugar.  Add  to  the  hot  vegetable  pulp,  heat  to 
the  boiling  point,  and  serve. 

GREEN  TOMATO  SOUP  — Chop  fine  five  green  toma- 
toes and  boil  twenty  minutes  in  water  to  cover.  Then  add 
one  quart  hot  milk,  to  which  a  teaspoonful  soda  has  been  added, 
let  come  to  a  boil,  take  from  the  fire  and  add  a  quarter  cupful 
butter  rubber  into  four  crackers  rolled  fine,  with  salt  and  pepper 
to  taste. 

ONION  SOUP — Cut  three  onions  small,  put  one-quarter  cup 
of  butter  in  a  kettle  and  toast  one  tablespoon  flour  till  bright 
yellow  in  color;  in  it  mix  with  this  the  onions,  pour  on  as  much 
broth  as  is  wanted,  add  a  little  mace  and  let  boil,  then  strain, 
allow  to  cook  a  little  longer,  add  yolk  of  two  eggs,  and  serve. 

PEANUT  SOUP  — Made  like  a  dry  pea  soup.  Soak  a 
pint  and  one-half  nut  meats  over  night  in  two  quarts  of  water. 
In  the  morning  add  three  quarts  of  bayleaf,  stalk  of  celery,  blade 
of  mace  and  one  slice  of  onion.  Boil  slowly  for  four  or  five 
hours,  stirring  frequently  to  keep  from  burning.  Rub  through 


14  SOUPS 


a  sieve  and  return  to  the  fire,  when  heated  through  again  add 
one  cupful  of  cream.  Serve  hot  with  croutons. 

SAGO  SOUP — Wash  one-half  cup  sago  in  warm  water,  add 
desired  amount  of  boiling  broth  (meat  or  chicken),  a  little  mace, 
and  cook  until  the  sago  is  soft,  and  serve. 

SALMON  SOUP— Take  the  skin  and  bones  from  canned 
salmon  and  drain  off  the  oil.  Chop  fine  enough  of  the  fish  to 
measure  two-thirds  of  a  cup.  Cook  a  thick  slice  of  onion  in  a 
quart  of  milk  twenty  minutes  in  a  double  boiler.  Thicken  with 
one-quarter  cup  of  flour  rubbed  smooth  with  one  rounding  table- 
spoonful  of  butter.  Cook  ten  minutes,  take  out  the  onion,  add 
a  saltspoon  of  pepper,  one  level  teaspoon  of  salt  and  the  salmon. 
Rub  all  through  a  fine  strainer,  and  serve  hot.  The  amount  of 
salmon  may  be  varied  according  to  taste. 

SORREL  SOUP— Wash  thoroughly  a  pint  of  sorrel  leaves 
and  put  in  a  saucepan  with  two  tablespoonfuls  of  butter,  four 
or  five  of  the  large  outside  leaves,  a  sliced  onion,  and  a  few 
small  sprigs  of  parsley.  Toss  over  the  fire  for  a  few  minutes, 
then  sift  into  the  pan  two  tablespoonfuls  of  flour  and  stir  until 
blended  with  the  butter  remaining.  Transfer  to  the  soup  kettle 
and  pour  in  gradually,  stirring  all  the  time,  three  quarts  of  boil- 
ing water.  Cook  gently  for  fifteen  or  twenty  minutes,  then  add 
a  cupful  of  mashed  potato  and  one  of  hot  milk.  Season  with 
salt,  pepper  and  a  little  nutmeg.  Have  in  the  soup  tureen  some 
croutons  of  bread  toasted  brown,  pour  the  hot  soup  over  them 
and  serve.  The  sorrel  should  be  cut  in  fine  pieces  before  cook- 
ing. This  is  one  of  the  delicacies  of  the  early  spring,  its  slightly 
acid  flavor  making  it  particularly  appetizing. 

TOMATO  SOUP— Put  one  quart  can  of  tomatoes,  two  cups 
of  water,  one-half  level  tablespoon  of  sugar,  one  level  teaspoon 
of  salt,  four  whole  cloves,  and  four  peppercorns  together  in  a 
saucepan  and  simmer  twenty  minutes.  Fry  a  rounding  table- 
spoon of  chopped  onion  and  half  as  much  minced  parsley  in  a 
rounding  tablespoon  of  butter  until  yellow,  add  two  level  table- 
spoons of  cornstarch.  Stir  until  smooth,  then  turn  into  the 
boiling  soup  and  simmer  ten  minutes.  Add  more  salt  and  pepper 
and  strain. 

TOMATO  SOUP— Into  a  saucepan  put  one  quart  can  of 
tomatoes  and  two  cups  of  broth  from  soup  bones.  To  make  this 
cover  the  bones  and  meat  with  cold  water  and  simmer  slowly 
for  several  hours.  Add  to  tomato  and  stock  a  bit  of  bay  leaf, 
one  stalk  celery  cut  in  pieces,  six  peppercorns,  a  level  teaspoon 


SOUPS 15 

of  salt  and  a  rounding  teaspoon  of  sugar.  Cook  slowly  until 
tomato  is  soft.  Meanwhile  put  a  rounding  tablespoon  of  butter 
in  a  small  saucepan  and  when  melted  and  hot  turn  in  a  medium- 
sized  onion  cut  fine.  When  this  has  cooked  slowly  until  yellow, 
but  not  browned,  add  enough  of  the  tomato  to  dilute  it,  then 
turn  all  back  into  the  larger  saucepan.  Mix  and  press  through 
a  strainer  to  take  out  the  seeds  and  bits  of  vegetables,  reheat, 
and  serve  with  small  croutons. 

TOMATO  SOUP,  CORNED  BEEF  STOCK— Put  one 
quart  can  tomatoes  on  to  boil,  add  six  peppercorns,  one-half 
inch  blade  of  mace  and  a  bit  of  bay  leaf  the  same  size.  Fry  one 
sliced  onion  in  one  level  tablespoonful  butter  or  beef  fat  until 
slightly  colored,  add  this  to  the  tomato,  and  simmer  until  the 
tomato  is  quite  soft,  and  the  liquor  reduced  one-half.  Stir  in 
one-fourth  teaspoon  of  soda,  and  when  it  stops  foaming  turn 
into  a  puree  strainer  and  rub  the  pulp  through.  Put  the  strained 
tomato  on  to  boil  again  and  add  an  equal  amount  of  corned 
beef  liquor,  or  enough  to  make  three  pints  in  all. 

Melt  one  heaped  tablespoon  butter  in  a  smooth  saucepan,  add 
one  heaped  tablespoon  cornstarch,  and  gradually  add  part  of  the 
boiling  soup.  Stir  as  it  thickens,  and  when  smooth  stir  this  into 
the  remainder  of  the  soup.  Add  one  teaspoon  salt  and  one- 
fourth  teaspoon  paprika.  Reserve  one  pint  of  this  soup  to  use 
with  spaghetti.  Serve  buttered  and  browned  crackers  with  the 
soup. 

VEGETABLE  BROTH— Take  turnips,  carrots,  potatoes, 
beets,  celery,  all,  or  two  or  three,  and  chop  real  fine.  Then  mix 
with  them  an  equal  amount  of  cold  water,  put  in  a  kettle,  just 
bring  to  a  boil,  not  allowing  it  to  boil  for  about  three  or  four 
hours,  and  then  drain  off  the  water.  The  flavor  will  be  gone 
from  the  vegetables  and  will  be  in  the  broth. 

VEGETABLE  SOUP— Take  one-half  a  turnip,  two  carrots, 
three  potatoes,  three  onions  and  a  little  cabbage.  Run  through 
a  meat  chopper  with  coarse  cutter  and  put  to  cook  in  cold  water. 
Cook  about  three  hours.  If  you  wish  you  can  put  a  little  bit 
of  cooking  oil  in.  When  cooked  add  one  quart  of  tomatoes. 
This  will  need  about  six  quarts  of  water. 

The  most  nutritious  soups  are  made  from  peas  and  beans. 

VEGETABLE  SOUP  (without  stock)— One-half  cup  each 
of  carrot  and  turnip,  cut  into  small  pieces,  three-fourths  cup  of 
celery,  cut  fine,  one  very  small  onion  sliced  thin,  four  level  table- 
spoons of  butter,  three-fourths  cup  of  potato,  cut  into  small  dice, 


16 SOUPS 

one  and  one-half  quarts  of  boiling  water,  salt  and  pepper  to 
taste.  Prepare  the  vegetables  and  cook  the  carrot,  celery  and 
onion  in  the  butter  for  ten  minutes  without  browning.  Add  the 
potato  and  cook  for  three  minutes  longer,  then  add  the  water 
and  cook  slowly  for  one  hour.  Rub  through  a  sieve,  add  salt 
and  pepper  to  taste,  and  a  little  buter  if  desired. 

WHITE  SOUP — Put  six  pounds  of  lean  gravy  beef  into  a 
saucepan,  with  half  gallon  of  water  and  stew  gently  until  all 
the  good  is  extracted  and  remove  beef.  Add  to  the  liquor  six 
pounds  of  knuckle  of  veal,  one-fourth  pound  ham,  four  onions, 
four  heads  of  celery,  cut  into  small  pieces,  a  few  peppercorns 
and  bunch  of  sweet  herbs.  Stew  gently  for  seven  or  eight  hours, 
skimming  off  the  fat  as  it  rises  to  the  top.  Mix  with  the  crumbs 
of  two  French  rolls  two  ounces  of  blanched  sweet  almonds  and 
put  in  a  saucepan  with  a  pint  of  cream  and  a  little  stock,  boil 
ten  minutes,  then  pass  through  a  silk  sieve,  using  a  wooden 
spoon  in  the  process.  Mix  the  cream  and  almonds  with  the 
soup,  turn  into  a  tureen,  and  serve. 

WINE  SOUP— Put  the  yolks  of  twelve  eggs  and  whites  of 
six  in  an  enameled  saucepan  and  beat  thoroughly.  Pour  in  one 
and  a  half  breakfast  cupfuls  of  water,  add  six  ounces  of  loaf 
sugar,  the  grated  rind  and  strained  juice  of  a  large  lemon,  one 
and  one-half  pints  of  white  wine.  Whisk  the  soup  over  a  gentle 
fire  until  on  the  point  of  boiling,  removing  immediately.  Turn 
into  a  tureen,  and  serve  with  a  plate  of  sponge  cakes  or  fancy 
biscuits.  (This  soup  should  be  served  as  soon  as  taken  from 

fire.) 

CHESTNUT  SOUP— Peel  and  blanch  the  chestnuts,  boil 
them  in  salted  water  until  quite  soft,  pass  through  a  sieve,  add 
more  water  if  too  thick,  and  a  spoonful  of  butter  or  several  of 
sweet  cream,  season  to  taste,  and  serve  with  small  squares  of 
bread  fried  crisp  in  butter  or  olive  oil. 


FISH 

BOILED  CODFISH,  WITH  CREAM  SAUCE— Take  out 

the  inside  of  a  cod  by  the  white  skin  of  the  belly,  taking  care 
to  remove  all  blood.  Place  the  fish  in  a  kettle  with  salted  cold 
water;  boil  fast  at  first,  then  slowly.  When  done  take  out  and 
skin.  Pour  over  it  a  sauce  made  as  follows: 

One-fourth  pound  butter  put  into  a  stewpan  with  one  table- 
spoonful  of  flour,  moistened  with  one  pint  of  cream  or  rich 
milk,  and  salt  and  pepper,  and  also  one  teaspoonful  essence  of 
anchovies.  Place  the  pan  over  the  fire  and  let  thicken,  but  not 
boil. 

BOILED  MACKEREL— Prepare  and  clean  some  mackerel. 
Put  in  water  and  boil  until  they  are  done.  When  cooked,  drain 
and  put  the  mackerel  on  a  hot  dish.  Blanch  some  fennel  in 
salted  water.  When  it  is  soft  drain  and  chop  finely.  Put  one 
tablespoonful  in  half  pint  of  butter  sauce.  Serve  in  a  sauce 
boat  with  the  fish. 

BOILED  SALMON  WITH  SAUCE  TARTARS— Scrape 
the  skin  of  the  fish,  wipe,  and  if  you  have  no  regular  fish  kettle 
with  a  perforated  lid,  tie  in  a  piece  of  cheesecloth  and  place 
gently  in  a  kettle  of  boiling  salted  water.  Push  the  kettle  back 
on  the  fire  (where  it  will  simmer  gently,  instead  of  boiling  hard) 
and  cook,  allowing  about  six  minutes  to  the  pound.  Remove 
carefully,  drain,  and  chill.  If  the  fish  breaks  and  looks  badly 
take  out  the  bones,  flake,  pile  lightly  on  the  platter  and  pour 
the  sauce  over  it.  This  may  be  a  hot  sauce  Hollandaise  or  a 
cold  sauce  tartare. 

BROILED   MACKEREL — Draw   and   wash   the   mackerel. 

Cut  off  heads  and  rub  over  with  salt  and  leave  for  an  hour. 
Rub  a  gridiron  with  olive  oil,  lay  the  mackerel  on  it  and  broil 
over  a  charcoal  fire.  Place  some  chopped  parsley  and  onions 
on  a  hot  dish,  with  the  hot  fish,  squeezing  over  the  mackerel  a 
little  lemon  juice.  Serve  hot. 

17 


i8 FISH 

BROILED  MACKEREL,  WITH  BLACK  BUTTER— Take 

some  mackerel,  open  and  remove  bones.  Season  with  butter, 
pepper,  and  salt.  Place  the  fish  on  a  gridiron  and  broil  over  a 
clear  fire.  Put  a  part  of  the  butter  in  a  saucepan  and  stir  it 
over  the  fire  until  it  is  richly  browned,  squeezing  into  it  a  little 
lemon  juice.  Place  the  fish  on  a  hot  dish,  arrange  some  sprigs 
of  parsley  around  it,  and  pour  over  it  the  butter  sauce,  and  serve 
hot. 

CODFISH  CONES— When  it  is  not  convenient  to  make  and 
fry  fish  balls  try  this  substitute.  Pick  enough  salt  codfish  into 
shreds  to  measure  two  cups  and  let  stand  in  cold  water  for  two 
or  more  hours,  then  drain  dry.  Make  a  sauce  from  one  cup  of 
hot  milk,  two  level  tablespoons  each  of  flour  and  butter,  and 
cook  five  minutes.  Mash  and  season  enough  hot  boiled  potatoes 
to  measure  two  cups,  add  the  sauce  and  the  fish  and  beat  well 
with  a  fork.  Shape  in  small  cones,  set  on  a  butter  pan,  brush 
with  melted  butter  and  scatter  fine  bread  crumbs  over.  Set 
in  oven  to  brown. 

CODFISH  HASH— Take  a  cup  of  cooked  cod,  pick  in  pieces 
and  soak  in^cold  water  for  twelve  hours.  Boil  some  potatoes 
and  add  them  to  the  finely  chopped  fish,  a  little  at  a  time.  Put 
in  a  saucepan  with  some  butter  and  stir.  Let  it  cook  gently. 

FINNAN  HADDIE  FISH  CAKES— The  finnan  haddie  par- 
boiled with  an  equal  quantity  of  mashed  potatoes,  season  with 
melted  butter,  salt  and  pepper,  add  a  beaten  egg,  and  mold  into 
cakes. 

FISH,  EAST  INDIA  STYLE— Peel  two  medium-sized 
onions,  cut  into  thin  slices.  Put  in  a  stewpan  with  a  small  lump 
of  butter  and  fry  until  lightly  browned.  Pour  over  them  some 
white  stock,  judging  the  quantity  by  that  of  the  fish ;  one  ounce 
of  butter,  little  curry  powder,  salt,  lemon  juice,  a  little  sugar,  and 
cayenne  pepper.  Boil  the  stock  for  fifteen  or  twenty  minutes, 
then  'strain  into  a  stewpan,  skim  and  put  in  the  fish,  having  it 
carefully  prepared.  Boil  gently,  without  breaking  the  fish. 
Wash  and  boil  half  a  cup  of  rice  in  water,  and  when  cooked  it 
should  be  dried  and  the  grains  unbroken.  Turn  the  curry  out 
on  a  hot  dish,  garnish  with  croutons  of  fried  bread.  Serve  hot, 
with  the  rice  in  separate  dish. 

FISH  EN  CASSEROLE— One  of  those  earthen  baking 
dishes  with  close-fitting  cover  of  the  same  ware  and  fit  for  plac- 
ing on  the  table  is  especially  useful  for  cooking  fish.  For  in- 
stance, take  two  pounds  of  the  thick  part  of  cod  or  haddock,  both 


FISH 19 

of  which  are  cheap  fish.  Take  off  the  skin  and  lay  in  the  casse- 
role. Make  a  sauce  from  two  cups  of  milk  heated,  with  a  good 
slice  of  onion,  a  rounding  tablespoon  of  minced  parsley,  a  small 
piece  of  mace,  a  few  gratings  of  the  yellow  rind  of  lemon,  half  a 
level  teaspoon  of  salt,  and  a  little  white  pepper.  Cook  in  the  top 
of  a  double  boiler  for  twenty  minutes.  Heat  one-quarter  cup  of 
butter  in  a  saucepan,  add  three  level  tablespoons  of  flour,  and 
cook  smooth,  turn  on  the  hot  milk  after  straining  out  the  season- 
ings. Cook  until  thick  and  pour  over  the  fish.  Cover  and  bake 
half  hour,  then  if  the  fish  is  done  serve  in  the  same  dish  with 
little  finely  minced  parsley  scattered  over. 

LOUISIANA  COD— Melt  one-quarter  cup  of  butter  and  let 
it  begin  to  color,  add  two  level  tablespoons  of  flour  and  stir  until 
smooth.  Add  one  cup  of  water  and  cook  five  minutes.  Add 
half  a  level  teaspoon  of  salt,  half  as  much  pepper,  and  a  tea- 
spoon of  lemon  juice.  Chop  fine  one  medium-size  onion  and 
one  small  green  pepper,  after  taking  out  the  seeds.  Brown  them 
in  two  tablespoons  of  butter,  add  one  cup  of  strained  tomatoes, 
a  bit  of  bay  leaf,  and  the  prepared  sauce.  Put  slices  of  cod  cut 
an  inch  thick  into  a  casserole,  pour  on  the  sauce,  cover  closely, 
and  bake  in  a  slow  oven  three-quarters  of  an  hour. 

METELOTE  OF  HADDOCK— Wash  and  skin  the  haddock 
and  remove  the  flesh  from  the  bones  in  firm  pieces  suitable  for 
serving.  Put  the  head,  bones  and  trimmings  to  cook  in  cold 
water  and  add  a  small  sliced  onion  and  salt  and  pepper.  Boil 
six  good-sized  onions  until  tender,  then  drain  and  slice  and  put 
half  of  them  into  a  buttered  baking  dish.  Arrange  the  pieces 
of  fish  on  these,  sprinkle  with  salt  and  pepper,  then  add  the 
remaining  onions.  Drain  the  fish  from  the  trimmings,  add  to 
it  two  tablespoons  lemon  juice  and  pour  it  over  onions  and  fish. 
Cover  very  closely  and  cook  in  the  oven  until  the  fish  is  tender. 
Then  drain  off  the  liquid,  beat  it  to  the  boiling  point,  and  thicken 
it  with  two  eggs  slightly  beaten  and  diluted  with  a  little  of 
the  hot  liquid.  Arrange  the  onions  on  a  hot  platter  and  place 
the  fish  on  top,  then  pour  over  the  thickened  liquid. 

A  MOLD  OF  SALMON— If  where  one  cannot  get  fresh 
fish,  the  canned  salmon  makes  a  delicious  mold.  Serve  very 
cold  on  a  bed  of  crisp  lettuce  or  cress.  Drain  off  the  juice  from 
a  can  of  salmon,  and  flake,  picking  out  every  fragment  of  bone 
and  skin.  Mix  with  the  fish  one  egg  lightly  beaten,  the  juice 
of  a  half  lemon,  a  cup  fine  dry  bread  crumbs,  and  salt  and  pepper 
to  season.  Pack  in  a  buttered  mold  which  has  a  tight-fitting 


20 FISH 

tin  cover,  steam  for  two  hours,  and  cool.  After  it  gets  quite 
cold  set  on  the  ice  until  ready  to  carve. 

OYSTERS  A  LA  POULETTE— One  quart  oysters,  four 
level  tablespoons  butter,  four  level  tablespoons  flour,  one-half 
level  teaspoon  salt,  one-fourth  level  teaspoon  celery  salt,  one- 
half  cup  oysters  liquor,  one  cup  each  of  chicken  stock  and  milk, 
juice  one-half  lemon.  Look  over  the  oysters,  heat  quickly  to  the 
boiling  point,  then  drain  and  strain  the  liquor  through  cheese- 
cloth. Melt  the  butter,  add  the  flour,  salt  and  celery  salt,  and 
when  blended  add  the  oyster  liquor,  chicken  stock  and  milk, 
stirring  until  thick  and  smooth.  Cook  for  five  minutes,  then 
add  the  oysters  and  lemon  juice,  and  serve  at  once. 

OYSTER  FRICASSE— Put  one  pint  of  oysters  into  a  double 
boiler  or  into  the  top  of  the  chafing  dish.  As  soon  as  the  edges 
curl  add  the  slightly  beaten  yolks  of  three  eggs,  a  few  grain  of 
pepper  and  half  a  teaspoon  of  salt.  Set  over  hot  water  and  as 
soon  as  the  egg  thickens  add  a  teaspoon  of  lemon  juice.  Spread 
on  slices  of  toasted  brown  bread  and  garnish  with  celery  tips. 
Celery  salt  is  a  good  addition  to  the  seasoning. 

RECHAUFFEE  OF  FINNAN  HADDIE— Cover  a  finnan 
haddie  with  boiling  water  and  let  it  simmer  for  twenty  minutes, 
then  remove  the  kettle  and  flake,  discarding  the  skin  and  bones. 
For  three  cups  of  fish  scald  two  cups  of  thin  cream  and  add  to 
the  fish.  Season  with  paprika  or  a  dash  of  cayenne,  and  when 
thoroughly  heated  stir  in  the  yolks  of  two  eggs,  diluted  with 
a  little  hot  cream. 

SCALLOPED  CLAMS  IN  SHELL— Chop  the  clams  very 
fine  and  season  with  salt  and  cayenne  pepper.  In  another  dish 
mix  some  powdered  crackers,  moistened  first  with  warm  milk, 
then  with  clam  liquor,  a  beaten  egg  and  some  melted  butter, 
the  quantity  varying  with  the  amount  of  clams  used;  stir  in  the 
chopped  clams.  Wash  clean  as  many  shells  as  the  mixture  will 
fill,  wipe  and  butter  them,  fill  heaping  full  with  the  mixture, 
smoothing  with  a  spoon.  Place  in  rows  in  a  baking  pan  and 
bake  until  well  browned.  Send  to  the  table  hot. 

SCALLOPED  SHRIMPS— Make  a  sauce  with  a  level  table- 
spoon of  cornstarch,  a  rounding  tablespoon  of  butter  and  one 
cup  of  milk  cooked  together  five  minutes.  Season  with  one- 
quarter  level  teaspoon  of  salt  and  a  few  grains  of  cayenne.  Add 
one  can  of  'shrimps  after  removing  all  bits  of  shell  and  mincing 
them  fine.  Use,  if  preferred,  the  same  amount  of  fresh  shrimps. 
Put  into  buttered  scallop  shells,  scatter  fine  bread  crumbs  over 


FISH 21 

the  top  of  each,  and  dot  with  bits  of  butter.  Set  in  a  quick  oven 
to  brown  the  crumbs,  and  serve  hot  in  the  shells. 

STEWED  CODFISH — Take  a  piece  of  boiled  cod,  remove 
the  skin  and  bones  and  pick  into  flakes.  Put  these  in  a  stew- 
pan,  with  a  little  butter,  salt,  pepper,  minced  parsley  and  juice 
of  a  lemon.  Put  on  the  fire  and  when  the  contents  of  the  pan 
are  quite  hot  the  fish  is  ready  to  serve. 

CODFISH  CONES — When  it  is  not  convenient  to  make  and 
preparation  into  shapes,  dip  them  into  egg  beaten  with  cream, 
then  in  sifted  bread-crumbs  and  let  them  stand  for  half  an  hour 
or  so  to  dry;  then  fry  them  a  delicate  color  after  plunging  into 
boiling  lard.  Take  them  out,  drain,  place  on  a  napkin  on  a  dish 
and  serve.  The  remainder  of  the  chicken  stock  may  be  used  for 
making  consomme  or  soup. 


BEEF,  VEAL  AND   PORK 

BEEF  EN  CASSEROLE— Have  a  steak  cut  two  inches  thick 
and  broil  two  minutes  on  each  side.  Lay  in  a  casserole  and 
pour  round  two  cups  of  rich  brown  sauce ;  add  three  onions  cut 
in  halves. 

BEEF  HASH  CAKES— Chop  cold  corned  beef  fine  and  add 
a  little  more  than  the  same  measure  of  cold  boiled  potatoes, 
chopped  less  fine  than  the  beef.  Season  with  onion  juice,  make 
into  small  cakes,  and  brown  in  butter  or  beef  drippings;  serve 
each  cake  on  a  slice  of  buttered  toast  moistened  slightly. 

BEEF  RAGOUT — Another  way  to  serve  the  remnants  of 
cold  meat  is  to  melt  one  rounding  tablespoon  of  butter  in  a  pan 
and  let  it  brown  lightly.  Add  two  rounding  tablespoons  of 
flour  and  stir  until  smooth  and  browned ;  add  one  cup  of  strained 
tomato  and  one  cup  of  stock  or  strained  gravy,  or  part  gravy 
and  part  water.  When  this  sauce  is  thickened  add  two  cups 
of  meat  cut  in  small,  thin  slices  or  shavings.  Stir  until  heated 
through  and  no  longer,  as  that  will  harden  the  meat.  Season 
with  salt  and  pepper,  and  serve  at  once, 


22 BEEF,  VEAL  AND  PORK 

BOILED  BONED  HAM— Wash  a  ham,  place  it  in  a  sauce- 
pan, cover  with  cold  water  and  boil  for  four  or  five  hours,  accord- 
ing to  its  size.  Take  out  the  bone,  roll  the  ham  and  place  it 
in  a  basin  with  a  large  weight  on  top.  When  cold  put  it  on  a 
dish,  garnish  with  parsley,  and  serve. 

BONED  HAM — Have  the  bone  taken  from  a  small  ham  and 
put  into  a  kettle  of  cold  water  with  one  onion  cut  in  quarters, 
a  dozen  cloves,  and  a  bay  leaf.  Cook  slowly  until  tender  and 
do  not  test  it  until  you  have  allowed  fifteen  minutes  to  the  pound. 
Take  from  the  kettle,  remove  the  skin,  brush  with  beaten  egg, 
sprinkle  with  bread  crumbs  and  set  in  the  oven  to  brown. 

BREADED  CUTLETS— Have  the  cutlets  cut  into  portions 
of  the  right  size  for  serving.  Dust  each  side  with  salt  and  pep- 
per. Beat  one  egg  with  a  tablespoon  of  cold  water,  dip  the 
cutlets  in  this  and  roll  in  fine  bread  crumbs.  Fry  three  slices 
of  salt  pork  in  the  frying-pan  and  cook  the  cutlets  in  this  fat. 
As  veal  must  be  well  done  to  be  wholesome,  cook  it  slowly  about 
fifteen  minutes.  Serve  with  a  gravy  made  from  the  contents 
of  the  pan  or  with  a  tomato  sauce. 

BROILED  LIVER  AND  BACON— As  broiling  in  most 
cases  is  wasteful,  the  liver  and  bacon  are  generally  fried  together, 
but  the  dish  is  somewhat  spoiled  by  this  method.  The  best  way 
is  to  fry  the  well-trimmed  slices  of  bacon,  and  after  having 
washed  and  sliced  the  liver,  say  a  third  of  an  inch  thick,  dry  it 
on  a  cloth  and  dip  in  flour.  Place  in  the  bacon  fat  and  broil 
over  a  clear  fire,  adding  pepper  and  salt  while  cooking.  When 
done  lay  on  a  dish,  placing  a  piece  of  bacon  on  each  piece  of  liver. 

BROILED  PIG'S  FEET— Thoroughly  clean  as  many  pig's 
feet  as  are  required,  and  split  lengthwise  in  halves,  tying  them 
with  a  broad  tape  so  they  will  not  open  in  cooking.  Put  in  a 
saucepan  with  a  seasoning  of  parsley,  thyme,  bayleaf,  allspice, 
carrots  and  onions,  with  sufficient  water  to  cover.  Boil  slowly 
until  tender,  and  let  them  cool  in  the  liquor.  Dip  in  the  beaten 
yolks  of  eggs  and  warmed  butter.  Sprinkle  with  salt  and  pepper 
and  cover  with  bread  crumbs  seasoned  with  very  finely  chopped 
shallot  and  parsley.  Put  on  a  gridiron  over  a  clear  fire  and  broil 
until  well  and  evenly  browned.  Unbind  and  arrange  on  a  dish, 
garnish  with  fried  parsley  and  'serve. 

BROILED  SHEEP'S  KIDNEYS— To  broil  sheep's  kidneys 
cut  them  open,  put  them  on  small  skewers.  Season  with  salt 
and  pepper  and  broil.  When  done  serve  with  shallot  or  maitre 
d'hotel  sauce. 


BEEF,  VEAL  AND  PORK 23 

BRUNSWICK  STEW— Cut  up  one  chicken,  preferably  a 
good  fat  hen,  cover  with  cold  water,  season  with  salt  and  pepper, 
and  cook  slowly  until  about  half  done.  Add  six  ears  of  green 
corn,  splitting  through  the  kernels,  one  pint  butter  beans  and 
six  large  tomatoes  chopped  fine.  A  little  onion  may  be  added 
if  desired.  Cook  until  the  vegetables  are  thoroughly  done,  but 
very  slowly,  so  as  to  avoid  burning.  Add  strips  of  pastry  for 
dumplings  and  cook  five  minutes.  Fresh  pork  can  be  used  in 
place  of  the  chicken  and  canned  vegetables  instead  of  the  fresh. 

CALVES'  TONGUES— Wash  and  put  into  a  saucepan  with 
half  a  dozen  slices  of  carrot  an  onion  sliced,  five  cloves,  a  tea- 
spoon of  whole  peppercorns,  and  half  a  level  tablespoon  of  salt. 
Cover  with  boiling  water  and  simmer  until  tender.  Drain  and 
cool  a  little,  then  take  off  the  skin.  Drop  back  into  the  hot  liquid 
to  reheat.  Serve  with  a  'sauce.  Melt  one-quarter  cup  of  butter, 
add  three  slightly  rounding  tablespoons  of  flour,  stir  and  cook 
until  browned,  add  two  cups  of  broth,  brown  stock  of  rich  gravy 
melted  in  hot  water,  one-half  level  teaspoon  of  salt,  the  same  of 
paprika,  a  saltspoon  of  allspice,  one  tablespoon  of  vinegar,  a 
few  grains  of  cayenne,  and  half  a  tablespoon  of  capers.  Pour 
over  the  tongues  and  serve. 

CORNED  BEEF  HASH— To  two  cups  of  chopped  cold 
corned  beef,  add  two  cups  of  chopped  cold  boiled  potatoes.  Heat 
three  tablespoons  of  bacon  fat  in  a  frying  pan  and  add  the  meat 
and  potato,  add  pepper  and  salt,  if  necessary,  and  moisten  with 
water.  Cook  slowly  until  a  nice  brown  underneath.  Roll  from 
the  pan  on  to  a  hot  platter.  Garnish  with  parsley  and  serve 
with  pickled  beets. 

ENGLISH  POT  ROAST— Cut  one  pound  of  cold  roast  into 
two-inch  pieces,  slice  four  good  sized  potatoes  thin,  also  one 
onion,  into  a  deep  dish,  put  a  layer  of  the  beef,  one  of  potatoes, 
one  of  onions,  salt  and  pepper,  another  layer  of  meat,  potatoes 
and  onions,  season  again,  add  one  cup  gravy,  and  over  all  put 
a  thick  layer  of  potatoes.  Bake  three  hours — the  longer  and 
slower  the  better. 

FRANKFORT  SAUSAGE— For  this  use  any  part  of  the 
pig,  but  equal  quantities  of  lean  and  fat.  Mince  fine,  season  with 
ground  coriander  seed,  salt,  pepper,  and  a  small  quantity  of  nut- 
meg. Have  ready  skins,  well  cleaned  and  soaked  in  cold  water 
for  several  hours,  fill  with  the  seasoned  meat,  secure  the  ends 
and  hang  in  a  cool,  dry  place  until  needed. 


24 BEEF,  VEAL  AND  PORK 

FRIED  HAM— Cut  off  a  thick  slice  of  ham.  Place  in  a 
saucepan  over  the  fire,  with  sufficient  water  to  cover  and  let 
come  to  a  boil.  Pour  off  the  water,  and  fry  the  ham  slowly  until 
it  is  brown  on  both  sides.  Season  with  pepper  and  serve.  Eggs 
are  usually  served  with  fried  ham.  They  may  be  fried  in  the 
same  pan  or  separately,  in  sufficient  grease  to  prevent  burning. 
Season  with  salt  and  pepper,  place  around  the  ham. 

HAM  AND  CHICKEN  PIE^-Trim  off  the  skin  of  some  cold 
chicken  and  cut  the  meat  into  small  pieces.  Mix  with  an  equal 
quantity  of  finely  chopped  lean  ham  and  a  small  lot  of  chopped 
shallot.  Season  with  salt,  pepper  and  pounded  mace,  moisten 
with  a  few  tablespoonfuls  of  white  stock.  Butter  a  pie  dish,  line 
the  edges  with  puff  paste  and  put  in  the  mixture,  placing  puff 
paste  over  the  top.  Trim  it  around  the  edges,  moisten  and  press 
together,  cut  a  small  hole  in  the  top,  and  bake  in  a  moderate 
oven.  When  cooked,  pour  a  small  quantity  of  hot  cream  through 
the  hole  in  the  top  of  the  pie,  and  serve. 

HAM  CROQUETTES— Chop  very  fine  one-fourth  of  a 
pound  of  ham;  mix  with  it  an  equal  quantity  of  boiled  and 
mashed  potatoes,  two  hard  boiled  eggs  chopped,  one  tablespoon- 
ful  chopped  parsley.  Season  to  taste.  Then  stir  in  the  yolk  of 
an  egg.  Flour  the  hands  and  shape  the  mixture  into  small  balls. 
Fry  in  deep  fat.  Place  on  a  dish,  garnish  with  parsley  and  serve. 

HASH  WITH  DROPPED  EGGS— Mince  or  grind  cold 
cooked  meat  and  add  two-thirds  as  much  cold  chopped  vegeta- 
bles. The  best  proportions  of  vegetables  are  half  potato  and  one- 
quarter  each  of  beets  and  carrots.  Put  a  little  gravy  stock  or  hot 
water  with  butter  melted  in  it,  into  a  saucepan,  turn  in  the  meat 
and  vegetables  and  heat,  stirring  all  the  time.  Season  with  salt, 
pepper,  and  a  little  onion  juice  if  liked.  Turn  into  a  buttered 
baking  dish,  smooth  over,  and  set  in  the  oven  to  brown.  Take 
up  and  press  little  depressions  in  the  top,  and  drop  an  egg  into 
each.  Set  back  into  the  oven  until  the  egg  is  set,  but  not  cooked 
hard.  Serve  in  the  same  dish. 

LAMB  CHOPS  EN  CASSEROLE— Trim  off  the  superfluous 
fat  from  the  chops,  and  place  them  in  a  casserole  with  a  medium 
sized  onion,  sliced  and  separated  into  rings.  Cover  each  layer 
of  chops  with  the  onion  rings,  then  add  a  pint  of  boiling  water. 
Cover  and  cook  for  one  hour  and  one-half  in  a  moderate  oven. 
Add  salt  and  pepper  and  some  sliced  carrot,  and  cook  until  the 
carrot  is  tender.  Remove  the  chops  to  a  hot  platter  and  pour 
over  them  the  gravy  which  may  be  thickened,  then  garnish  with 
the  carrot. 


BEEF,  VEAL  AND  PORK 25 

LAMB  CURRY — Cut  the  meat  into  small  pieces,  (and  the 
inferior  portions,  such  as  the  neck  can  be  utilized  in  a  curry), 
roll  in  flour  and  fry  in  hot  olive  oil,  pork  fat,  or  butter,  until  a 
rich  brown.  Mince  or  slice  an  onion  and  fry  in  the  same  way. 
Then  put  into  a  saucepan,  cover  with  boiling  water,  and  simmer 
until  the  bones  and  gristly  pieces  will  slip  out.  When  the  meat 
is  sufficiently  tender  add  a  cupful  each  strained  tomato  and  rice, 
then  a  powder.  Cook  ten  minutes  longer  and  serve. 

MEAT  PIE — Chop  fine,  enough  of  cold  roast  beef  to  make  two 
cupfuls,  also  one  small  onion,  pare  as  many  potatoes  as  desired 
and  boil,  mash  and  cream  as  for  mashed  potatoes.  Drain  a  cup- 
ful of  tomato  liquid  free  from  seeds,  stir  meat,  onion  and  tomato 
juice  together,  put  in  a  deep  dish,  spread  potatoes  over  the  top 
and  bake  in  a  hot  oven. 

MINCED  MUTTON— Mince  the  meat  from  a  cold  roast  of 
mutton,  put  into  a  sacepan.  Make  a  rous,  moisten  with  a  little 
stock  and  season  with  salt  and  pepper,  adding  butter  and  some 
gherkins.  Put  the  minced  meat  into  the  sauce  and  let  it  cook 
without  boiling.  Serve  with  thin  slices  of  bread  around  the  plate. 

PIG'S  EARS,  LYONAISE— Singe  off  all  the  hair  from  pig's 
ears,  scrape  and  wash  well  and  cut  lengthwise  into  strips.  Place 
them  in  a  saucepan  with  a  little  stock,  add  a  small  quantity  of 
flour,  a  few  slices  of  onion  fried,  salt  and  pepper  to  taste.  Place 
the  pan  over  a  slow  fire  and  simmer  until  the  ears  are  thoroughly 
cooked.  Arrange  on  a  dish,  add  a  little  lemon  juice  to  the  liquor 
and  pour  over  the  ears.  Serve  with  a  garnish  of  fried  bread. 

PORK  CUTLETS  AND  ANCHOVY  SAUCE— Broil  on  a 
well  greased  gridiron,  over  the  fire,  nicely  cut  and  trimmed  cut- 
lets of  pork.  Place  frills  on  the  bones  of  the  cutlets.  Serve  very 
hot  with  Anchovy  Sauce. 

RAGOUT  OF  COOKED  MEAT— Cut  one  pint  of  cold  meat 
into  half-inch  dice,  removing  the  fat,  bone  and  gristle.  Put  the 
meat  into  a  stew  pan,  cover  with  boiling  water  and  simmer 
slowly  two  or  three  hours  or  until  very  tender.  Then  add  half  a 
can  of  mushrooms  cut  fine,  two  tablespoons  of  lemon  juice  and 
salt  and  pepper  to  taste.  Wet  one  tablespoonful  of  cornstarch 
to  a  smooth  paste  with  a  little  cold  water  and  stir  into  the  boiling 
liquor,  add  a  teaspoon  of  caramel  if  not  brown  enough.  Cook  ten 
minutes  and  serve  plain  or  in  a  border  of  mashed  potatoes.  The 
seasoning  may  be  varied  by  using  one  teaspoon  of  curry  powder, 
a  few  grains  of  cayenne  or  half  a  tumbler  of  currant  jelly  and 
salt  to  taste. 


26 BEEF,  VEAL  AND  PORK 

RICE  AND  BEEF  CROQUETTES— To  use  up  cold  meat 
economically  combine  two  cups  of  chopped  beef  or  mutton  with 
two  cups  of  freshly  boiled  rice.  Season  well  with  salt,  pepper, 
onion  juice,  a  large  teaspoon  of  minced  parsley,  and  a  teaspoon 
of  lemon  juice.  Pack  on  a  large  plate  and  set  away  to  cool.  Af- 
ter the  mixture  is  cold,  shape  into  croquettes,  dip  into  beaten 
egg,  roll  in  fine  crumbs  and  fry  in  smoking  hot  fat. 

ROLLED  RIB  ROAST— Have  the  backbone  and  ribs  re- 
moved and  utilize  them  for  making  a  stew  for  lunch.  Tie  the 
meat  into  a  round  shape  and  sprinkle  it  with  salt  and  pepper,  then 
dredge  with  flour  and  place  in  a  dripping  pan.  Have  the  oven 
hot  when  the  meat  is  first  put  into  it,  in  order  that  it  may  be 
seared  over  quickly  to  prevent  the  juices  from  escaping.  Then 
reduce  the  heat  and  baste  with  the  fat  in  the  pan.  When  done 
place  on  a  hot  platter  and  surround  with  riced  potato. 

SHEEP'S  BRAINS,  WITH  SMALL  ONIONS— Take 
sheep's  brains.  Soak  in  lukewarm  water  and  blanch.  Stew  with 
thin  slices  of  bacon,  a  little  white  wine,  parsley,  shallots,  cloves, 
small  onions,  salt  and  pepper.  When  done  arrange  the  brains 
on  a  dish,  with  the  onions  around;  reduce  the  cause  and  serve. 
Calves'  brains  may  be  dressed  in  the  same  way. 

SHEEP'S  TONGUES— Sheep's  tongues  are  usually  boiled 
in  water  and  then  broiled.  To  dress  them,  first  skin  and  split 
down  the  center.  Dip  them  in  butter  or  sweet  oil,  mixed  with 
parsley,  green  onions,  mushrooms,  clove  of  garlic,  all  shredded 
fine,  salt  and  pepper.  Then  cover  with  bread  crumbs  and  broil. 
Serve  with  an  acid  sauce. 

SHOULDER  OF  VEAL  BRAISED— Buy  a  shoulder  of  veal 
and  ask  the  butcher  to  bone  it  and  send  the  bones  with  the  meat. 
Cover  the  bones  with  cold  water  and  when  it  comes  to  a  boil 
skim,  then  add  a  little  onion  and  carrot  and  a  few  seasoning 
herbs  and  any  spices  desired.  Simmer  gently  for  an  hour  or  so 
until  you  have  a  pint  of  stock.  To  make  the  stuffing  take  a  stale 
loaf,  cut  off  the  crust  and  soak  in  a  little  cold  water  until  soft. 
Rub  the  crumbs  of  the  loaf  as  fine  as  possible  in  the  hands,  then 
add  to  the  soaked  and  softened  crust.  Chop  a  half  cup  of  suet 
fine,  put  into  a  frying  pan  a  tablespoon  of  the  suet,  and  when  hot 
add  an  onion  chopped  fine.  Cook  until  brown  then  add  to  the 
bread  with  regular  poultry  seasoning  or  else  salt,  pepper,  and  a 
bit  of  thyme.  Mix  well  and  stuff  the  cavity  in  the  shoulder,  then 
pull  the  flaps  of  the  meat  over  and  sew  up.  Put  the  rest  of  the 


BEEF,  VEAL  AND  PORK 27 

suet  in  the  frying  pan  and  having  dusted  the  meat  with  flour, 
salt  and  pepper  and  a  sprinking  of  sugar,  brown  on  all  sides  in 
the  fat  into  the  bottom  of  the  braising  pan,  which  may  be  any 
shallow  iron  pot  or  granite  kettle  with  a  tight  cover,  put  a  layer 
of  thin  sliced  onions  and  carrots,  a  bit  of  bay  leaf  and  sprigs  of 
parsley,  and  on  this  lay  the  meat.  Add  two  or  three  cloves,  pour 
hot  stock  around  it,  cover  closely  and  braise  in  a  hot  oven  for 
three  hours. 

SPANISH  CHOPS— Gash  six  French  chops  on  outer  edge, 
extending  cut  more  than  half  way  through  lean  meat.  Stuff, 
dip  in  crumbs,  egg  and  crumbs,  fry  in  deep  fat  five  minutes  and 
drain  on  brown  paper. 

For  the  stuffing  mix  six  tablespoons  of  soft  bread  crumbs, 
three  tablespoons  of  chopped  cooked  ham,  two  tablespoons 
chopped  mushroom  caps,  two  tablespoons  melted  butter,  salt  and 
pepper  to  taste. 

HARICOT  OF  MUTTON— To  make  a  la  bourgeiose,  cut  a 
shoulder  of  mutton  in  pieces  about  the  width  of  two  fingers.  Mix 
a  little  butter  with  a  tablespoonful  of  flour  and  place  over  a  slow 
fire,  stirring  until  the  color  of  cinnamon.  Put  in  the  pieces  of 
meat,  giving  them  two  or  three  turns  over  the  fire,  then  add  some 
stock,  if  you  have  it,  or  about  half  pint  of  hot  water,  which  must 
be  stirred  in  a  little  at  a  time.  Season  with  salt,  pepper,  parsley, 
green  onions,  bay  leaf,  thyme,  garlic,  cloves,  and  basil.  Set  the 
whole  over  a  slow  fire  and  when  half  done  skim  off  as  much  fat 
as  possible.  Have  ready  some  turnips,  cut  in  pieces,  and  stew 
with  the  meat.  When  done  take  out  the  herbs  and  skim  off  what 
fat  remains,  reducing  the  stock  if  too  thin. 

VEAL  CROQUETTES— Make  a  thick  sauce  from  one  cup 
of  milk,  two  level  tablespoons  of  butter,  and  four  level  table- 
spoons of  flour.  Cook  five  minutes,  season  with  salt,  pepper  and 
celery  salt,  and  a  few  drops  of  lemon  juice,  and  a  tablespoon  of 
finely  minced  parsley.  Add  two  cups  of  cold  cooked  veal  chopped 
fine  and  cool  the  mixture.  Shape  into  little  rolls,  dip  in  an  egg 
beaten  with  one  tablespoon  of  water  then  roll  in  fine  bread 
crumbs.  Fry  in  deep  smoking  hot  fat.  Be  sure  to  coat  the  whole 
surface  with  egg  and  to  have  the  fat  very  hot,  as  the  mixture  has 
been  cooked  once  and  merely  needs  beating  to  the  center  and 
browning  on  the  outside. 

VEAL  LOAF — Mince  fine  three  pounds  lean  raw  veal  and  a 
quarter  of  a  pound  of  fat  pork.  Add  a  half  onion  chopped  fine  or 
grated,  a  tablespoonful  of  salt,  a  teaspoonful  pepper  and  a  tea- 


28 BEEF,  VEAL  AND  PORK 

spoonful  seasoning  herbs.  Mix  well,  add  two-thirds  of  a  cup 
cracker  crumbs,  a  half  cup  veal  gravy,  the  yolk  of  one  egg  and 
the  whites  of  two  beaten  together.  Form  into  a  loaf,  pressing 
firmly  together.  Brush  over  with  the  yolk  of  an  egg,  dust  with 
finely  rolled  cracker  crumbs  and  set  in  a  greased  rack  in  the  drip- 
ping pan.  When  it  begins  to  brown,  turn  a  cup  of  hot  water  into 
the  pan  and  baste  frequently  until  done.  It  will  take  about  an 
hour  and  a  half  in  a  moderate  oven. 

VEAL  PATTIES— Make  a  sauce  of  two  level  tablespoons 
each  of  butter  and  flour,  one  cup  of  stock  or  boiling  water,  and 
one  cup  of  thin  cream.  Cook  five  minutes,  add  two  cups  of  finely 
chopped  cooked  veal,  half  a  level  teaspoon  of  salt,  a  saltspoon  of 
pepper,  also  the  beaten  yolks  of  two  eggs,  and  a  tablespoon  of 
finely  minced  parsley.  As  soon  as  the  egg  thickens  take  from 
the  fire  and  fill  hot  pastry  cases. 

VIRGINIA  STEW— A  half  grown  chicken  or  two  squirrels, 
one  slice  of  salt  pork,  twelve  large  tomatoes,  three  cups  of  lima 
beans,  one  large  onion,  two  large  Irish  potatoes,  twelve  ears  of 
corn,  one-fourth  pound  of  butter,  one-fourth  pound  of  lard,  one 
gallon  of  boiling  water,  two  tablespoonfuls  salt  and  pepper;  mix 
as  any  ordinary  soup  and  let  it  cook  for  a  couple  of  hours  or 
more,  then  serve. 

BROILING  STEAK— While  many  prefer  steak  fairly  well 
done,  still  the  great  majority  desire  to  have  it  either  rare,  or  cer- 
tainly not  overdone.  For  those  who  wish  a  steak  well  done — 
completely  through —  and  still  not  to  have  the  outside  crisp  to 
a  cinder,  it  is  necessary  to  cut  the  steak  possibly  as  thin  as  one- 
half  inch,  and  then  the  outside  can  have  that  delicious  and  in- 
tense 'scorching  which  quickly  prevents  the  escape  of  juices,  and 
also  gives  the  slightly  burned  taste  which  at  its  perfect  condition 
is  the  most  delicious  flavor  from  my  own  preference  that  can  be 
given  to  a  steak.  By  this  I  do  not  mean  a  steak  burned  to  a 
cinder,  but  slightly  scorched  over  a  very  hot  fire. 

FOR  RARE  BROILED  STEAK— For  those  who  are  fond 
of  rare  steak  it  can  be  cut  from  one  inch  to  one  and  one-quarter 
inches  in  thickness  and  the  outside  thoroughly  and  quickly 
broiled,  leaving  the  inside  practically  only  partially  cooked,  so 
that  the  blood  will  follow  the  knife  and  still  the  steak  has  been 
heated  completely  through  and  a  thin  crust  on  either  side  has 
been  well  cooked,  which  has  formed  the  shell  to  retain  the  juices. 

PROPERLY  FRYING  STEAK— To  fry  steak  properly  (al- 
though some  claim  it  is  not  proper  to  fry  steak  under  any  cir- 


BEEF,  VEAL  AND  PORK 29 

cumstances),  it  is  necessary  to  have  the  butter,  oleo,  fat  or 
grease  piping  hot,  for  two  reasons :  First,  the  steak  sears  over 
quickly,  and  the  juices  are  thus  retained  within  the  steak  to  bet- 
ter advantage  than  by  the  slow  process  of  cooking,  but  even 
more  important  is  the  fact  that  the  incrustation  thus  formed  not 
only  holds  the  juices  within  the  steak,  but  prevents  the  fat  from 
penetrating  and  making  the  steak  greasy,  soggy  and  unattrac- 
tive. As  a  rule,  however,  we  must  acknowledge  that  broiled 
steak  is  in  varying  degrees  largely  superior  to  fried  steak. 

BROILED  LOIN  STEAKS— Two  loin  steaks  of  about  a 
pound  each :  season  with  salt  and  pepper  to  taste,  baste  on  either 
side  with  a  little  oil.  Place  on  a  broiler  over  a  bright  charcoal 
fire,  and  broil  for  six  minutes,  on  each  side.  Serve  on  a  hot  dish 
with  Bordeaux  sauce  and  garnish  with  rounds  of  marrow. 

FRIED  HAMBURG  STEAK,  WITH  RUSSIAN  SAUCE— 
Select  a  piece  of  buttock  beef,  remove  the  fat  and  chop  very  fine. 
Add  finely  chopped  shallot,  two  eggs,  salt,  pepper,  and  grated 
nutmeg.  Mix  well  and  form  into  balls.  Roll  in  bread  crumbs 
and  fry  with  a  little  clarified  butter  four  or  five  minutes,  turning 
frequently.  Serve  with  Russian  sauce. 

FRIED  SAUSAGE  MEAT— Roll  sausage  meat  into  small 
balls,  wrapping  each  in  a  thin  rasher  of  bacon  and  fasten  with  a 
skewer.  Fry  lightly  in  a  little  butter.  Serve  with  fried  parsley 
and  crutons  of  fried  bread.  Serve  hot. 

ROAST  BEEF,  AMERICAN  STYLE— Lay  the  meat  on 
sticks  in  a  dripping  pan,  so  as  not  to  touch  the  water  which  is 
placed  in  the  bottom  of  the  pan.  Season  with  salt  and  pepper 
and  roast  for  three  or  four  hours,  basting  frequently.  When 
done  sift  over  the  top  browned  cracker  crumbs  and  garnish  with 
parsley. 

ROAST  BEEF  ON  SPIT— Remove  most  of  the  flap  from  sir- 
loin and  trim  neatly.  Have  a  clear  brisk  fire  and  place  the  meat 
close  to  it  for  the  first  half  hour,  then  move  it  farther  away,  bast- 
ing frequently,  and  when  done  sprinkle  well  with  salt.  The 
gravy  may  be  prepared  by  taking  the  meat  from  the  dripping  pan 
which  will  have  a  brown  sediment.  Pour  in  some  boiling  water 
and  salt.  Strain  over  the  meat.  A  thickening  of  flour  may  be 
added  if  necessary.  Garnish  with  horseradish  and  serve  with 
horseradish  sauce. 

ROAST  RIBS  OF  BEEF— Break  off  the  ends  of  the  bones 
of  the  desired  amount  of  ribs ;  take  out  the  shin-bone,  and  place 


30 BEEF,  VEAL  AND  PORK 

the  meat  in  a  baking  pan.  Sprinkle  with  salt  and  spread  some 
small  lumps  of  butter  over  it  and  dust  with  flour,  baking  in  a 
moderate  oven  till  done.  Serve  hot  and  garnish  with  horse- 
radish. 

ROAST  SHOULDER  OF  PORK— Remove  the  bone  from  a 
shoulder  of  pork  and  spread  it  over  inside  with  a  stuffing  of  sage 
and  onions,  filling  the  cavity  where  the  bone  was  taken  out.  Roll 
up  and  secure  with  a  string,  put  in  a  pan  and  roast  in  a  very  hot 
oven  till  done.  When  done  put  on  a  dish,  skim  off  the  fat  in  the 
pan,  add  a  little  water  and  a  tablespoon  of  made  mustard,  boil 
the  gravy  once  and  pass  through  a  strainer  over  the  meat  and 
serve. 

SMOKED  BEEF  WITH  CREAM— Place  the  finely  minced 
beef  in  a  stew-pan  with  a  lump  of  butter,  cooking  it  for  two  min- 
utes, and  moisten  slightly  with  a  little  cream,  add  two  tablespoon- 
fuls  of  bechamel  sauce.  Serve  as  soon  as  it  boils  up. 

STEAK— Cut  the  steak  half  an  inch  thick  from  between  the 
two  ribs,  remove  all  gristle  and  fat,  and  trim  in  the  shape  of  a  flat 
pear.  Sprinkle  both  sides  with  salt,  pepper  and  oil  to  prevent 
outside  hardening.  Broil  ten  minutes  over  a  moderate  and  even 
fire.  Place  about  four  ounces  of  maitre  d'hotel  butter  on  a  dish. 
Lay  the  steak  upon  it  and  garnish  with  fried  potatoes,  serving 
either  piquant,  D'ltalian,  or  tomato  sauce. 

STEWED  SAUSAGE  WITH  CABBAGE— Procure  a  me- 
dium sized  white  cabbage,  remove  all  the  green  leaves,  and  cut 
it  into  quarters,  removing  the  center  stalks.  Wash  thoroughly 
in  cold  water,  drain  well  and  cut  into  small  pieces.  Put  in  boil- 
ing salted  water  for  five  minutes.  Take  out  and  put  in  cold 
water  and  cool  moderately.  Drain  in  a  colander  and  put  in  a 
saucepan  with  one  gill  of  fat  from  soup  stock  or  one  ounce  of 
butter.  Season  with  a  pinch  of  salt  and  one-half  pinch  of  pepper, 
a  medium  sized  onion  and  a  carrot  cut  into  small  quarters.  Put 
on  the  cover  of  the  saucepan,  set  on  a  moderate  fire  and  cook  for 
half  an  hour.  Take  twelve  sausages,  prick  them  with  a  fork,  add 
them  to  the  cabbage  and  allow  all  to  cook  together  for  twelve 
minutes.  Dress  the  cabbage  on  a  hot  dish  and  arrange  the  sau- 
sages and  carrot  on  top.  Serve  very  hot. 

SUCKLING  PIG — The  pig  should  not  be  more  than  a  month 
or  six  weeks  old,  and  if  possible  should  be  dressed  the  day  after 
it  is  killed.  First,  scald  it  as  follows :  Soak  the  pig  in  cold  water 
for  fifteen  minutes,  then  plunge  it  into  boiling  water.  Hold  it 
by  the  head  and  shake  around  until  the  hairs  begin  to  loosen. 


BEEF,  VEAL  AND  PORK 31 

Take  out  of  the  water  and  rub  vigorously  with  a  coarse  towel, 
until  all  hairs  are  removed.  Cut  the  pig  open,  remove  the  en- 
trails, wash  thoroughly  in  cold  water.  Dry  on  a  towel,  cut  the 
feet  off  at  the  first  joint  leaving  enough  skin  to  turn  over  and 
keep  it  wrapped  in  a  wet  cloth  until  ready  for  use. 


SALADS 

ASPARAGUS  SALAD— Cook  the  asparagus  in  salted  water, 
drain  and  chill.  Serve  with  French  dressing  or  sprinkle  lightly 
with  a  little  oil  dressing;  let  stand  a  half  hour  and  serve  with 
mayonnaise  or  boiled  dressing,  as  any  one  of  the  three  distinct 
kinds  is  appropriate  with  this  salad. 

BEET  SALAD— Bake  the  beets  until  tender,  remove  the 
skins  and  place  them  in  the  ice  box  to  chill.  Shred  a  white  cab- 
bage finely  and  sprinkle  well  with  salt  and  use  lettuce  leaves  to 
line  the  salad  bowl.  Slice  the  beets,  place  them  on  the  lettuce, 
spread  with  a  layer  of  cabbage,  garnish  with  sliced  beets  cut  in 
points  and  dress  with  mayonnaise  or  boiled  dressing. 

BIRDS  NEST  SALAD— Have  ready  as  many  crisp  leaves  of 
lettuce  as  may  be  required  to  make  a  dainty  little  nest  for  each 
person.  Curl  them  into  shape  and  in  each  one  place  tiny  speckled 
eggs  made  by  rolling  cream  cheese  into  shape,  then  sprinkle  with 
fine  chopped  parsley.  Serve  with  French  dressing  hidden  under 
the  leaves  of  the  nest. 

CABBAGE  SALAD— Chop  or  shave  fine,  half  a  medium 
size  head  of  cabbage  that  has  been  left  in  cold  water  until  crisp, 
then  drain.  Season  with  salt  and  pepper,  then  pour  over  it  a 
dressing  made  this  way:  Beat  the  yolks  of  two  eggs,  add  two 
tablespoons  of  melted  butter  and  beat  again.  Add  two  table- 
spoons thick  sour  cream,  two  tablespoons  sugar,  a  sprinkle  of 
mustard  and  half  cup  of  vinegar.  Beat  until  thoroughly  mixed, 
pour  over  the  cabbage  and  toss  lightly  until  uniformly  sea- 
soned. 

CAULIFLOWER  MAYONNAISE— Take  cold  boiled  cauli- 
flower, break  into  branches,  adding  salt,  pepper  and  vinegar  to 
season.  Heap  on  a  platter,  making  the  flowers  come  to  a  point 


32 SALADS 

at  the  top.  Surround  with  a  garnish  of  cooked  and  diced  car- 
rots, turnips,  green  peas.  Pour  mayonnaise  over  all,  chill  and 
serve.  Another  garnish  for  cauliflower  is  pickled  beets. 

CELERY  AND  NUT  SALAD— Cut  enough  celery  fine  to 
measure  two  cups,  add  one  cup  of  finely  shredded  or  shaved  cab- 
bage and  one  and  one-half  cups  of  walnut  meats,  broken  in  small 
pieces,  but  not  chopped.  Mix  and  moisten  on  a  serving  dish  and 
garnish  with  celery  tips. 

CREOLE  SALAD— Half  cup  of  olive  oil,  five  tablespoons  of 
vinegar,  half  teaspoon  of  powdered  sugar,  one  teaspoon  salt,  two 
tablespoons  chopped  red  pepper,  three  tablespoons  chopped  green 
peppers,  half  Bermuda  onion,  parsley  and  lettuce  and  serve. 

FISH  SALAD— Remove  skin  and  bones  and  flake  cold 
cooked  fish.  Sprinkle  with  salt  and  pepper  and  add  a  few  drops 
of  lemon  juice.  Arrange  on  a  bed  of  shredded  lettuce  in  the 
shape  of  a  fish.  Cover  with  mayonnaise  or  cream  dressing  and 
garnish  with  hard  boiled  eggs  and  parsley. 

JELLIED  CUCUMBER— Pare  and  slice  cucumbers  and 
cook  in  water  to  cover  until  tender.  Drain,  season  with  salt,  a 
few  grains  of  cayenne,  and  to  one  cup  of  the  cooked  cucumber 
add  a  level  teaspoon  of  gelatin  dissolved  in  a  spoonful  of  cold 
water.  Stir  the  soaked  gelatin  in  while  the  cucumber  is  hot.  Set 
into  a  cold  place  to  chill  and  become  firm.  If  a  large  mold  is 
used  break  up  roughly  into  pieces,  if  small  molds  are  taken  then 
unmold  onto  lettuce  leaves  and  serve  with  mayonnaise. 

NUT  AND  CELERY  SALAD— Cover  one  cup  of  walnut 
meats  and  two  slices  of  onion  with  boiling  water,  to  which  is 
added  a  teaspoon  of  salt.  Cook  half  an  hour,  drain,  turn  into 
ice  cold  water  for  ten  minutes,  then  rub  off  the  brown  skin.  Add 
the  nuts  broken  in  small  pieces  to  two  cups  of  celery  cut  in 
small  pieces  crosswise.  Use  only  the  white  inner  stalks,  serve 
with  a  cream  dressing. 

SALAD — Two  cups  of  apples  cut  into  small  pieces,  one  cup 
celery  cut  into  small  pieces,  one  cup  English  walnuts.  Serve  on 
a  lettuce  leaf  with  mayonnaise  dressing,  made  without  mustard, 
and  thinned  with  cream.  Garnish  dish  that  dressing  is  made  in- 
with  a  little  garlic. 

SPANISH  TOMATOES— Choose  ten  or  a  dozen  large  toma- 
toes, cut  a  slice  from  the  stem  end  of  each  and  scoop  out  the  in- 
side. Put  the  pulp  into  a  basin  with  two  ounces  of  melted  but- 
ter, two  tablespoonfuls  of  lemon  juice,  half  a  pound  of  chestnuts, 
boiled  and  grated,  and  seasoning  of  salt  and  white  pepper  to 


SALADS 33 

taste.  Fill  the  tomatoes  with  this,  which  should  be  about  the 
consistency  of  thick  cream,  spread  with  a  thick  mayonnaise, 
garnish  with  chopped  parsley  and  serve  on  lettuce  leaves. 

TOMATO  BASKETS— Tomato  baskets  are  charming  ac- 
cessories for  holding  vegetable  salad,  chicken,  shrimps,  cold 
beans,  asparagas  tips,  shredded  celery,  cucumbers  cut  in  cubes 
and  minced  peppers.  Choose  firm,  smooth  tomatoes,  not  too 
large  and  as  nearly  one  size  as  possible.  Dip  for  half  a  minute 
in  boiling  water,  skin  and  set  in  ice  box  to  chill.  Cut  out  pulp 
and  seeds,  dress  the  cavity  with  salt,  pepper,  oil  and  vinegar, 
then  fill  with  the  salad,  seasoned  with  French  dressing  or 
mayonnaise.  Handles  of  watercress  may  be  attached  to  these 
baskets.  Set  on  lettuce  or  cress,  as  desired. 

TRIANON  SALAD — Cut  one  grape  fruit  and  two  oranges 
in  sections  and  free  from  seeds  and  membrane.  Skin  and  seed 
one  cup  white  grapes  and  cut  one-third  cup  pecan  nut  meats  in 
small  pieces.  Mix  ingredients,  arrange  on  a  bed  of  romaine 
and  pour  over  the  following  dressing:  Mix  four  tablespoons 
olive  oil,  one  tablespoon  grape  juice,  one  tablespoon  grape  vine- 
gar, one-fourth  teaspoon  paprika,  one-eighth  teaspoon  pepper 
and  one  tablespoon  finely  chopped  Roquefort  cheese.  This 
dressing  should  stand  in  the  ice-box  four  or  five  hours  to  be- 
come seasoned. 

CREAM  DRESSING— Mix  one-half  level  tablespoon  each  of 
salt  and  mustard,  three-quarters  level  tablespoon  of  sugar,  one 
egg  slightly  beaten,  two  and  one-half  tablespoons  of  melted  but- 
ter, three-quarters  cup  of  cream,  and  heat  in  a  double  boiler. 
When  hot  add  very  slowly  one-quarter  cup  of  hot  vinegar,  stir- 
ring all  the  time.  When  thickened  strain  and  cool. 

FRENCH  DRESSING— For  party  of  six  five  tablespoons  of 
oil  and  three  of  vinegar,  juice  of  half  lemon,  two  drops  tobasco, 
tablespoon  of  salt,  slice  of  onion,  and  boil  for  three  minutes  and 
ready  for  service.  Strain  and  bottle  and  put  in  ice  box,  shake 
before  using  each  time. 

SALAD  DRESSING — When  making  salad  for  a  large  family 
take  quart  bottle  with  a  rather  wide  mouth,  put  in  one-half  cup 
of  vinegar,  one  and  one-half  cups  of  olive  oil,  two  level  teaspoons 
of  salt  and  one-half  level  teaspoon  of  pepper;  cork  the  bottle 
tightly  and  shake  vigorously  until  an  emulsion  is  made.  The 
proportion  of  vinegar  may  be  larger  if  not  very  strong  and  more 
salt  and  pepper  used  if  liked.  Use  from  the  bottle  and  shake 
well  each  time  any  is  used. 


Instructions  for  Preparing  Poultry  Before  Dressing. 

To  serve  poultry  tender  and  delicate,  it  should  be  kept  some  hours  after 
being  killed  before  boiling  or  roasting.  Poultry  intended  for  dinner  should 
be  killed  the  evening  before.  When  poultry  has  ceased  to  bleed,  before 
picking  put  it  into  cold  water,  in  a  vessel  large  enough  to  completely  cover 
it.  Then  take  out  and  soak  in  boiling  water  for  a  few  minutes.  Pick  it, 
being  careful  to  take  out  all  the  small  feathers.  When  cleaning  the  inside 
of  poultry  or  game  be  sure  not  to  break  the  gall  bladder,  for  it  will  give  a 
bitter  taste  to  the  meat.  Be  equally  careful  not  to  tear  the  intestines  near 
the  gizzard,  as  it  will  make  the  inside  dirty  and  spoil  the  whole  bird. 


34 


POULTRY  AND  POULTRY  DRESSINGS 

BOHEMIAN  CHICKEN— Select  a  young  and  tender  chick- 
en and  prepare  as  for  frying  or  broiling.  Place  in  a  frying  pan  a 
pat  of  butter  and  place  on  the  fire.  Beat  to  a  smooth,  thin  batter 
two  eggs,  three  spoonfuls  of  milk  and  a  little  flour,  season,  dip 
each  piece  of  the  chicken  in  this  batter  and  fry  a  rich  brown  in 
the  heated  butter. 

CHICKEN  A  LA  TARTARS— Have  a  chicken  dressed  and 
split  down  the  back;  it  should  not  weigh  over  two  and  a  half 
pounds.  Put  one  quarter  cup  of  butter  in  a  frying  pan  with  a 
teaspoon  of  finely  minced  parsley,  half  a  teaspoon  of  salt  and  a 
little  pepper.  Brown  each  half  of  the  chicken  in  the  butter  and 
on  both  sides.  Take  up  the  chicken,  brush  the  inside  over  with 
an  egg  beaten  with  one  tablespoon  of  cold  water,  lay  in  a  dripping 
pan  and  dust  over  the  egg  half  a  cup  of  fine  bread  crumbs  mixed 
with  the  same  amount  of  minced  cooked  ham.  Set  in  a  hot  oven 
and  finish  cooking.  Serve  on  a  hot  dish  with  sauce  tartare.  The 
chicken  will  cook  best  if  laid  in  a  wire  broiler  resting  on  the 
dripping  pan. 

CHICKEN  BROILED  IN  PAPER— Split  a  chicken  and  let 
it  soak  for  two  hours  in  oil  mixed  with  parsley,  sliced  onion, 
cloves,  salt  and  pepper.  Put  each  half  in  papers,  enclosing  all 
the  seasoning  and  broil  over  a  very  slow  fire.  When  done  take 
off  the  paper,  bacon,  etc.,  and  serve  with  sauce  a  la  ravigotte. 

CHICKEN  CROQUETTES— Stir  a  pint  of  fine  chopped 
chicken  into  a  cup  and  a  quarter  of  sauce  made  of  one-third  cup 

35 


36 POULTRY  AND  POULTRY  DRESSING 

of  flour,  three  tablespoons  of  butter,  a  cup  of  chicken  stock  and 
one-fourth  cup  of  cream,  season  with  a  few  drops  of  onion  juice, 
a  teaspoon  of  lemon,  one  teaspoonful  celery  salt  and  pepper 
When  thoroughly  chilled  form  into  cylindrical  shapes,  roll  in 
egg  and  bread  crumbs  and  fry  in  deep  fat.  Serve  surrounded 
with  peas  and  figures  stamped  upon  cooked  slices  of  carrot. 
Season  with  salt,  paprika  and  butter. 

CHICKEN  CROQUETTES— Take  two  chickens  weighing 
about  two  pounds  each,  put  them  into  a  saucepan  with  water  to 
cover,  add  two  onions  and  carrots,  a  small  bunch  of  parsley  and 
thyme,  a  few  cloves  and  half  a  grated  nutmeg,  and  boil  until 
birds  are  tender;  then  remove  the  skin,  gristle  and  sinews  and 
chop  the  meat  as  fine  as  possible.  Put  into  a  saucepan  one  pound 
of  butter  and  two  tablespoonfuls  of  flour,  stir  over  the  fire  for  a 
few  minutes  and  add  half  a  pint  of  the  liquor  the  chickens  were 
cooked  in  and  one  pint  of  rich  cream,  and  boil  for  eight  or  ten 
minutes,  stirring  continually.  Remove  the  pan  from  the  fire, 
season  with  salt,  pepper,  grated  nutmeg  and  a  little  powdered 
sweet  marjoram,  add  the  chopped  meat  and  stir  well.  Then  stir 
in  rapidly  the  yolks  of  four  eggs,  place  the  saucepan  on  the  fire 
for  a  minute,  stirring  well,  turn  the  mass  onto  a  dish,  spread  it 
out  and  let  it  get  cold.  Cover  the  hands  with  flour  and  form  the 
preparation  into  shapes,  dip  them  into  egg  beaten  with  cream, 
then  in  sifted  breadcrumbs  and  let  them  stand  for  half  an  hour 
or  so  to  dry ;  then  fry  them  a  delicate  color  after  plunging  into 
boiling  lard.  Take  them  out,  drain,  place  on  a  napkin  on  a  dish 
and  serve.  The  remainder  of  the  chicken  stock  may  be  used 
for  making  consomme  or  soup. 

CHICKEN  CROQUETTES  WITH  FISH  FLAVOR— The 

foundation  of  all  croquettes  is  a  thick  white  sauce  which  stiffens 
when  cold,  so  that  mixed  with  minced  fish,  chicken  or  other  com- 
pounds it  can  be  easily  handled  and  shaped  into  pears,  cylinders, 
ovals,  etc.  When  cooked  the  croquettes  should  be  soft  and 
creamy  inside.  This  sauce  is  made  as  follows: — 

Scald  in  a  double  boiler  one  pint  rich  milk  or  cream.  Melt  in 
a  granite  saucepan  two  even  tablespoons  butter,  then  add  two 
heaping  tablespoonfuls  cornstarch  or  flour,  and  one  tablespoon 
of  flavor. 

When  blended  add  one-third  of  the  hot  cream  and  keep  stir- 
ring as  it  cooks  and  thickens.  When  perfectly  smooth  put  in 


POULTRY  AND  POULTRY  DRESSING 37 

all  the  cream.  The  sauce  should  be  very  thick.  Add  the  season- 
ing, a  half  teaspoonful  of  salt,  a  half  teaspoonful  celery  salt, 
white  peppers  or  paprika  to  taste,  then  the  meat. 

In  shaping  the  croquettes  take  about  a  tablespoonful  of  the 
mixture  and  handling  gently  and  carefully,  press  gently  into 
whatever  shape  is  desired.  Have  ready  a  board  sprinkled  lightly 
with  bread  or  cracker  crumbs,  and  roll  the  croquettes  lightly  in 
this,  taking  care  not  to  exert  pressure  sufficient  to  break  them. 
Coat  the  croquettes  with  some  slightly  salted  beaten  egg.  Then 
roll  again  in  the  crumbs.  Fry  in  deep  hot  fat,  a  few  at  a  time, 
then  drain  on  paper. 

CHICKEN  POT  PIE— Cut  a  fowl  into  pieces  to  serve  and 
cook  in  water  to  cover  until  the  bones  will  come  out  easily.  Be- 
fore taking  them  out  drop  dumplings  in,  cover  closely  and  cook 
ten  minutes  without  lifting  the  cover.  The  liquid  should  be 
boiling  rapidly  when  the  dough  is  put  in  and  kept  boiling  until 
the  end.  For  the  dumplings  sift  two  cups  of  flour  twice  with 
half  a  level  teaspoon  of  salt  and  four  level  teaspoons  of  baking 
powder.  Mix  with  about  seven-eighths  cup  of  milk,  turn  out  on 
a  well  floured  board  and  pat  out  half  an  inch  thick.  Cut  into 
small  cakes.  If  this  soft  dough  is  put  into  the  kettle  in  spoonfuls 
the  time  of  cooking  must  be  doubled.  The  bones  and  meat  will 
keep  the  dough  from  settling  into  the  liquid  and  becoming  soggy. 
Arrange  the  meat  in  the  center,  with  dumplings  around  the 
edge  and  a  sprig  of  parsley  between  each.-  Thicken  the  liquid 
and  season  with  salt  and  pepper  as  needed  and  a  rounding  table- 
spoon of  butter. 

CHICKEN  TIMBALES— Mix  three-fourths  of  a  cupful  of 
flour  with  a  half  teaspoonful  of  salt.  Add  gradually  while  stir- 
ring constantly,  one-half  cupful  of  milk  and  one  well  beaten  egg 
and  one  tablespoonful  of  olive  oil.  Shape,  using  a  hot  Swedish 
timbale  iron,  and  cook  in  deep  fat  until  delicately  brown.  Take 
from  the  iron  and  invert  on  brown  paper  to  drain.  To  make  the 
filling  for  a  dozen  timbales,  remove  bones  and  skin  from  a  pint 
bowlful  of  the  white  or  white  and  dark  meat  mixed  of  cold 
boiled  or  roasted  chicken,  and  cut  in  half  inch  pieces.  Put  over 
the  first  in  a  saucepan  two  tablespoonfuls  of  butter  and  two  of 
flour  and  when  melted  and  blended  add  milk  and  chicken  broth, 
a  cupful  and  a  half  or  more  as  desired  to  make  a  rich  cream 
sauce.  Season  with  salt  and  pepper,  add  the  chicken  and,  if  pre- 
ferred, one-half  cupful  of  mushrooms  cut  in  pieces  the  same  size 
as  the  chicken.  Then  brown  in  butter  before  adding  to  the  sauce. 
Fill  the  timbales. 


38 POULTRY  AND  POULTRY  DRESSING 

DEVILED  CHICKEN— Split  the  chickens  down  the  back 
and  broil  until  done,  lay  on  a  hot  dripping  pan  and  spread  on  a 
sauce,  scatter  fine  crumbs  over  and  set  in  a  quick  oven  to  brown. 
For  the  sauce  beat  a  rounding  tablespoon  of  butter  light  with 
one-half  teaspoon  of  mixed  mustard,  one  teaspoon  of  vinegar  and 
a  pinch  of  cayenne. 

FRICASSED  TURKEY  OR  GOOSE  GIBLETS— Scald  and 
pick  giblets.  Put  them  in  a  saucepan  with  a  piece  of  butter,  a 
bunch  of  parsley,  green  onions,  thyme,  bay-leaf  and  a  few  mush- 
rooms; warm  these  over  the  fire,  with  a  sprinkle  of  flour  mois- 
tened with  stock  or  water,  adding  salt  and  pepper  to  taste.  Re- 
duce to  a  thick  sauce,  adding  to  it  the  yolks  of  two  eggs,  and  let 
simmer  without  boiling.  Serve  with  sprinkling  of  vinegar. 

FRIED  CHICKEN— Cut  up  two  chickens.  Put  a  quarter  of 
a  pound  of  butter,  mixed  with  a  spoonful  of  flour,  into  a  sauce- 
pan with  pepper,  salt,  little  vinegar,  parsley,  green  onions,  car- 
rots and  turnips,  into  a  saucepan  and  heat.  Steep  the  chicken  in 
this  marinade  three  hours,  having  dried  the  pieces  and  floured 
them.  Fry  a  good  brown.  Garnish  with  fried  parsley. 

JELLIED  CHICKEN— For  jellied  chicken  have  on  hand 
three  pounds  of  chicken  that  has  been  boiled  and  cut  from  the 
bone  in  strips.  Mix  a  quart  of  rich  chicken  stock  that  has  been 
boiled  down  and  cleared  with  a  teaspoonful  each  of  lemon  juice, 
chopped  parsley,  a  dash  of  celery  salt  and  a  quarter  teaspoonful 
each  of  salt  and  paprika.  At  the  last  'stir  in  a  teaspoonful  of 
granulated  gelatin  that  has  been  dissolved.  When  the  jelly  be- 
gins to  thicken  add  the  chicken  and  turn  it  into  a  mold.  To  have 
the  chicken  scattered  evenly  through  the  jelly,  stand  the  dish 
containing  the  jelly  in  a  pan  of  ice  and  turn  in  the  jelly  layer  by 
layer,  covering  each  with  chicken  a  soon  as  it  begins  to  thicken. 

MARBLED  CHICKEN— Steam  a  young  fowl  until  tender 
or  cook  it  gently  in  a  small  amount  of  water.  Cut  all  the  meat 
from  the  bones,  keeping  the  white  and  dark  meat  separate. 
Chop  the  meat  with  a  sharp  knife,  but  do  not  grind  it,  season 
with  salt  and  pepper.  Press  into  a  mold  making  alternate  layers 
of  light  and  dark  meat.  Strain  the  broth  in  which  the  fowl  was 
cooked  and  which  should  be  reduced  by  cooking  to  a  small 
amount,  season  with  salt  and  pepper,  add  a  tablespoon  of  butter 
after  skimming  clear  of  all  fat.  Pour  this  broth  over  the  meat 
and  set  all  in  the  ice  chest  until  cold  and  firm.  Unmold  and  cut 
in  thin  slices  with  a  sharp  knife,  then  if  liked  garnish  with  cress 
and  sliced  lemon  and  serve. 


POULTRY  AND  POULTRY  DRESSING 39 

POTTED  CHICKEN— Truss  a  small  broiler  in  shape  and 
lay  in  casserole.  Brush  it  generously  with  melted  butter,  put  on 
the  cover,  and  cook  twenty  minutes.  Now  add  one  cup  of  rich 
stock  or  beef  extract  dissolved  in  hot  water  to  make  a  good 
strength.  Cover  and  finish  cooking.  Serve  uncovered  in  the 
same  dish  with  spoonfuls  of  potato  balls,  small  carrots  sliced  and 
tiny  string  beans  laid  alternately  round  the  chicken.  The  vege- 
tables should  each  be  cooked  separately. 

PRESSED  CHICKEN— Cut  as  for  a  stew.  Skin  the  feet  and 
place  in  the  bottom  of  a  stew  pan.  Arrange  the  fowl  on  top, 
just  cover  with  water,  and  cook  slowly  until  tender.  Do  not  let 
the  meat  brown.  Separate  the  dark  and  light  meat  and  throw 
away  the  feet,  from  which  the  gluten  has  been  extracted.  Chop 
liver,  skin,  heart  and  gizzard  fine.  Add  these  chopped  giblets  to 
a  dressing  of  stale  bread  crumbs  seasoned  and  moistened  with  a 
little  hot  water  and  butter.  Arrange  the  large  pieces  of  meat 
around  the  sides  and  bottom  of  a  baking  dish,  alternating  dark 
and  light,  and  fill  alternately  with  dressing  and  chicken  until  the 
dish  is  full.  Remove  the  fat  from  the  water  in  which  the  chicken 
was  cooked,  heat  boiling  hot  and  pour  over  the  chicken.  Put 
into  a  press  for  several  hours  and  when  cold  slice. 

ROAST  CHICKEN— Having  drawn  and  brussed  the  chicken 
put  it  between  some  slices  of  bacon,  take  care  to  fasten  the  feet 
to  the  spit  to  keep  it  together,  baste  it  with  its  gravy,  when  well 
done  through,  serve  with  cress  round  the  dish,  season  with  salt 
and  vinegar.  The  chicken  and  bacon  should  be  covered  with 
buttered  paper,  until  five  minutes  of  the  bird  being  done,  then 
take  off  the  paper,  and  finish  the  roasting  by  a  very  bright  fire. 

STUFFED  CHICKEN— Put  a  pint  of  milk  into  a  saucepan 
with  a  good  handful  of  crumbs  of  bread  and  boil  until  very  thick. 
Set  away  to  cool.  Add  to  this  parsley,  chopped  green  onion, 
thyme,  salt,  pepper,  piece  of  butter  and  the  yolks  of  four  eggs, 
and  place  in  doby  of  chicken,  sewing  up  the  opening.  Roast  the 
chicken  between  rashers  of  bacon. 

TURKEY  GIBLETS  A  LA  BOURGEOISE— The  giblets 
of  turkey  consist  of  the  pinions,  feet,  neck  and  gizzard.  After 
having  scalded  pick  them  well  and  put  in  a  saucepan  with  a  piece 
of  butter,  some  parsley,  green  onions,  clove  of  garlic,  sprig  of 
thyme,  bay-leaf,  a  spoonful  of  flour  moistened  with  stock,  salt 
and  pepper.  Brown  to  a  good  color. 


40 POULTRY  AND  POULTRY  DRESSING 

TURKEY  TRUFFLES— Take  a  fat  turkey,  clean  and  singe 
it.  Take  three  or  four  pounds  of  truffles,  chopping  up  a  handful 
with  some  fat  bacon  and  put  into  a  saucepan,  together  with  the 
whole  truffles,  salt,  pepper,  spices  and  a  bay-leaf.  Let  these 
ingredients  cook  over  a  slow  fire  for  three-quarters  of  a  hour, 
take  off,  stir  and  let  cool.  When  quite  cold  place  in  body  of 
turkey,  sew  up  the  opening  and  let  the  turkey  imbibe  the  flavor 
of  the  truffles  by  remaining  in  a  day  or  two,  if  the  season  per- 
mits. Cover  the  bird  with  slices  of  bacon  and  roast. 

ANCHOVY  STUFFING— Put  some  large  fine  chopped 
onions  into  a  frying  pan  with  a  little  oil  or  butter  and  fry  them 
to  a  light  brown.  Put  them  in  a  basin  and  add  some  bread- 
crumbs that  have  been  dipped  in  water  and  squeeze  quite  dry. 
Then  add  a  small  piece  of  liver  of  the  bird  to  be  stuffed.  The 
filling  of  seven  or  eight  salted  anchovies,  a  pinch  of  parsley,  with 
a  few  chopped  capers.  Work  these  well  together,  sprinkle  over 
a  little  pepper  and  thicken  the  mixture  with  yolks  of  eggs,  when 
it  is  ready  for  use. 

CHESTNUT  STUFFING— Peel  a  sound  good-sized  shallot, 
chop  it  up  fine,  place  it  in  a  saucepan  on  a  hot  fire  with  one  table- 
spoonful  of  butter  and  heat  it  for  three  minutes  without  brown- 
ing. Then  add  one-four  pound  of  sausage  meat  and  cook  for  five 
minutes  longer.  Add  ten  finely  chopped  mushrooms  and  a  dozen 
well  pounded  cooked  peeled  chestnuts  and  stir  all  well  togeth- 
er, season  with  one  pinch  of  salt,  half  inch  of  pepper,  one-half 
saltspoon  of  powdered  thyme,  and  one  teaspoonful  of  finely 
chopped  parsley.  Let  this  come  to  a  boil,  add  one  half  ounce  of 
sifted  bread  crumbs  and  twenty-five  or  thirty  whole  cooked  and 
shelled  chestnuts  and  mix  all  well  together,  being  careful  not  to 
break  the  chestnuts.  Allow  to  cool  and  then  is  ready  for  use. 

CHESTNUT  STUFFING  FOR  TURKEY— Put  a  dozen  or 
fifteen  large  chestnuts  into  a  saucepan  of  water,  and  boil  them 
until  they  are  quite  tender,  then  take  off  the  shells  and  skins, 
put  into  a  mortar  and  pound  them.  Put  four  ounces  of  shredded 
beef  suet  into  a  basin,  stir  in  one-half  pound  of  bread  crumbs, 
season  with  salt  and  pepper  to  taste,  and  squeeze  in  a  little  lemon 
juice.  Mix  in  a  pound  of  chestnuts  and  stuffing  will  ,be  ready 
for  use.  'T:''*'®aH5*! 

CHESTNUT  STUFFING  WITH  TRUFFLES— Remove 
the  dark  or  outer  skins  from  some  chestnuts,  immerse  in  boiling 
water  for  a  few  minutes,  remove  the  light  skins  and  boil  for 
about  twenty  minutes,  put  in  a  saucepan  one  pound  of  fat  bacon 


POULTRY,  POULTRY  DRESSING,  ETC. 41. 

and  two  shallots,  and  keep  these  over  the  fire  for  a  few  minutes. 
Then  add  the  whole  chestnuts,  also  one-half  pound  of  chestnuts 
previously  cut  out  into  small  pieces,  put  in  pepper,  spices  and 
salt  to  taste,  and  a  small  quantity  of  powdered  margoram  and 
thyme.  Hold  it  over  the  fire  a  little  longer,  turning  it  occasion- 
ally. It  is  then  ready  for  use. 

CHICKEN  LIVER  STUFFING  FOR  BIRDS— Chop  a 
half  pound  of  fat  chicken  livers  in  small  pieces  and  put  them  in 
a  frying  pan,  with  two  finely  chopped  shallots,  two  ounces  of 
fat  ham,  also  chopped  thyme,  grated  nutmeg,  pepper,  salt  and  a 
small  lump  of  butter.  Toss  it  about  over  the  fire  until  partly 
cooked.  Then  take  it  off  and  leave  it  until  cold.  Pound  in  a 
mortar,  then  it  is  ready  to  use. 

CHICKEN  STUFFING— Take  the  heart,  liver,  and  gizzard 
of  a  fowl,  chop  fine,  season  to  taste  and  mix  with  boiled  rice, 
worked  up  with  a  little  butter.  Stuff  the  chicken  with  this. 

GIBLET  STUFFING  FOR  TURKEY— Put  the  giblets  in  a 
saucepan  over  the  fire  with  boiling  water  to  cover,  sprinkle  over 
a  teaspoonful  of  salt  and  a  quarter  of  a  teaspoonful  of  pepper 
and  boil  gently  until  tender.  Save  the  water  in  which  the  gib- 
lets were  boiled  to  use  for  gravy.  Chop  the  giblets  quite  fine, 
put  them  in  a  frying  pan  over  the  fire  with  four  ounces  of  but- 
ter, two  breakfast  cups  of  stale  breadcrumbs  and  a  good  season- 
ing of  salt,  pepper  and  any  powdered  sweet  herbs  except  sage. 
Stir  all  these  ingredients  together  until  they  are  of  a  light  brown, 
add  a  wine  glass  of  sherry  or  Madeira  wine,  and  the  force  meat 
is  ready  for  use. 

PICKLED  PORK  STUFFING  FOR  TURKEYS— Chop  up 
very  fine  a  quarter  of  a  pound  of  fat  and  lean  salted  pork,  break 
quite  fine  a  couple  of  breakfast  cupfuls  of  bread  and  put  them  in 
a  frying  pan  over  the  fire  with  two  heaping  tablespoonfuls  of 
butter,  fry  to  a  brown  and  season  with  salt,  pepper  and  any 
sweet  herbs  except  sage. 

POTATO  STUFFING— Cut  some  peeled  raw  potatoes  into 
slices  of  moderate  thickness  and  then  cut  into  squares,  rinse  with 
cold  water,  drain  and  place  them  in  a  saucepan  with  a  couple  of 
ounces  of  butter,  a  chopped  onion  and  one  or  two  tablespoonfuls 
of  chopped  parsley,  a  little  salt  and  pepper  and  grated  nutmeg, 
place  the  lid  on  the  pan,  keeping  the  pan  at  the  side  of  the  fire 
and  shaking  contents  occasionally  until  nearly  cooked,  then  chop 
fine  an  equal  quantity  of  pig's  liver  and  stir  into  the  potatoes  a 
few  minutes  before  serving. 


42  POULTRY,  POULTRY  DRESSING,  ETC. 

STUFFING  FOR  BIRDS— Peel  two  large  onions,  parboil 
them,  then  drain  and  chop  them  fine.  Soak  one  breakfast  cup  of 
bread  crumbs  in  as  much  milk  as  they  will  absorb  without  be- 
coming too  soft.  Pour  four  ounces  of  butter  in  a  stew-pan,  place 
it  over  the  fire,  and  when  the  butter  is  melted  put  in  the  onions, 
bread-crumbs  and  one  tablespoon  of  chopped  parsley,  pepper 
and  salt  to  taste.  Add  a  small  quantity  of  grated  nutmeg.  Add 
the  beaten  yolks  of  two  eggs  and  stir  the  mixture  over  the  fire 
until  it  is  reduced  to  a  paste,  without  allowing  it  to  boil.  The 
stuffing  is  then  ready.  It  can  be  made  in  larger  or  smaller 
quantities  according  to  the  number  of  the  birds  to  be  stuffed. 

STUFFING  FOR  BOILED  TURKEY  OR  RABBIT— Re- 
move the  outer  peel  of  one  pound  of  chestnuts,  then  put  them  in 
boiling  water  until  the  inner  skins  can  easily  be  removed,  then 
trim  them  and  put  them  into  small  lined  saucepan,  cover  them 
with  broth  and  boil  until  the  pulp  and  the  broth  has  been  well 
reduced.  Pass  the  chestnuts  through  a  fine  wire  sieve.  Chop 
fine  one-fourth  pound  of  cold  boiled  fat  bacon  and  mix  it  with  the 
chestnut  puree,  season  to  taste  with  salt,  pepper  and  minced 
lemon  peel.  The  stuffing  will  then  be  ready  to  serve. 

STUFFING  FOR  DUCKS— Peel  a  fair  size  onion  and  sour 
cooking  apple,  chop  them  both  very  fine,  and  mix  them  with  six 
ounces  of  finely  grated  stale  breadcrumbs,  one  scant  tablespoon- 
ful  of  sage  leaves  either  powdered  or  finely  mixed,  one  table- 
spoon butter,  a  little  salt  and  butter.  Bind  the  whole  together 
with  a  beaten  egg  and  it  is  then  ready  for  the  ducks. 

STUFFING  FOR  FISH— Weigh  two  pounds  of  bread- 
crumbs without  the  crusts,  and  cut  it  into  small  squares,  mix  in 
one-half  tablespoon  of  powdered  curry  and  a  liberal  quantity  of 
salt  and  pepper.  Dissolve  six  ounces  of  butter  in  one-half  pint 
of  warm  water  and  beat  in  the  yolks  of  four  eggs.  Pour  the 
liquid  mixture  over  the  bread  and  stir  it  well,  but  do  not  mash 
it.  It  is  then  ready  to  'serve. 

STUFFING  FOR  FOWLS— Trim  off  the  crusts  from  two 
pounds  of  bread,  put  the  crumbs  into  a  basin  of  cold  water,  soak 
it  for  five  minutes  then  turn  it  onto  a  sieve  and  drain  well,  press- 
ing out  the  water  with  a  plate.  When  nearly  dry  cut  the  bread 
into  small  squares  and  season  it  well  with  powdered  sage,  salt 
and  pepper.  Warm  one  breakfast  cupful  of  butter,  beat  in  an 
egg  and  three  teacupfuls  of  warm  water  and  pour  it  over  the 
bread,  stirring  it  lightly,  but  not  mashing  it.  Allow  it  to  soak 
for  ten  minutes  and  the  stuffing  will  then  be  ready  to  serve. 


POULTRY,  POULTRY  DRESSING,  ETC. 43 

STUFFING  FOR  GOOSE— Roast  fifty  chestnuts,  using  care 
not  to  let  them  burn,  remove  the  inner  and  outer  peels  and  chop 
them  fine.  Chop  the  goose's  liver,  put  it  in  a  saucepan  with  one- 
half  tablespoonful  of  chopped  parsley,  shallots,  chives,  and  a  lit- 
tle garlic  and  about  two  ounces  of  butter,  fry  them  for  a  few 
minutes,  then  put  in  the  chopped  chestnuts  with  one  pound  of 
sausage  meat,  and  fry  the  whole  for  fifteen  minutes  longer. 
The  stuffing  is  then  ready  for  use. 

STUFFING  FOR  POULTRY— Put  two  handfuls  of  rice 
into  a  saucepan  of  water  and  parboil  it,  mix  in  ten  or  twelve 
chestnuts  peeled  or  cut  into  small  slices,  one  pan  full  of  pistachio 
nuts  and  one  handful  of  currants.  Put  the  mixture  in  a  saucepan 
with  four  ounces  of  butter,  stir  it  well  over  the  fire  until  thor- 
oughly incorporated,  'season  with  pepper  and  salt  and  if  liked  a 
little  ground  cinnamon,  and  it  is  then  ready  for  use.  This  stuff- 
ing is  used  for  turkeys  and  other  birds  or  anything  else  that  is 
roasted  whole. 

STUFFING  FOR  POULTRY  GALANTINE— Cut  into 
squares  three  pounds  of  cooked  flesh  of  either  ducks  or  fowls; 
peel  and  chop  two  hard  boiled  eggs  and  one  medium-size  onion. 
Mix  all  of  these  together  with  three  breakfast  cupfuls  of  stale 
breadcrumbs,  three  well  beaten  eggs  and  one-half  cupful  of 
poultry  fat  that  has  been  warmed;  season  to  taste  with  pepper, 
salt  and  sage.  After  the  force  meat  has  been  spread  in  the 
boned  duck,  or  other  bird,  about  one  cupful  of  chopped  jelly 
strewn  over  it  will  be  an  improvement  and  will  set  in  the  force 
meat. 

STUFFING  FOR  RABBITS— Peel  two  onions  and  boil, 
when  they  are  tender  drain  and  mince  them.  Chop  one-half 
pound  pickled  pork  and  few  fine  herbs,  stir  them  in  with  the 
onions,  then  stir  in  the  yolks  of  two  eggs  and  add  a  sufficient 
quantity  breadcrumbs  to  make  it  fairly  consistent.  Season  to 
taste  with  pepper  and  salt,  using  a  very  little  of  the  latter  on 
account  of  the  salt  in  the  pork.  Then  stuffing  is  ready  for  use. 

STUFFING  FOR  A  SUCKLING  PIG  AND  'POSSUM— 
Put  two  tablespoonfuls  of  finely  chopped  onions  into  a  saucepan 
with  one  teaspoon  of  oil.  Toss  them  over  the  fire  for  five  or 
six  minutes,  add  eight  ounces  of  rice  boil  in  stock,  an  equal 
quantity  of  sausage  meat,  four  or  five  ounces  of  butter,  a  small 
quantity  of  mince  parsley,  and  pepper  and  salt  to  taste.  Turn 
the  mixture  into  a  basin  and  add  three  eggs  to  make  the  whole 
into  a  stiff  paste.  It  is  then  ready  for  use. 


44 POULTRY,  POULTRY  DRESSING,  ETC. 

STUFFING  FOR  TURKEY  (ROASTED)— To  one  pound 
of  sifted  breadcrumbs  add  one-half  pound  of  butter,  one  pound 
of  boiled  and  mashed  potatoes  and  a  little  summer  savory 
rubbed  to  a  fine  powder,  add  sufficient  eggs  to  stiffen  and  season 
with  salt,  pepper  and  grated  nutmeg.  A  little  sausage  meat, 
grated  ham  and  a  few  oysters  or  chopped  mushrooms  may  be 
added;  they  are  a  marked  improvement,  as  are  also  a  few  wal- 
nuts roasted,  chestnuts  and  filberts,  and  the  same  may  also  be 
served  in  the  gravy  with  the  bird. 

STUFFING  FOR  VEAL— Trim  off  the  skin  and  mince  fine 
one-fourth  pound  of  beef  suet.  Mix  with  it  one  cupful  of  bread 
crumbs,  one  tablespoonful  of  chopped  parsley,  two  tablespoons 
of  finely  minced  ham  and  the  grated  peel  of  a  lemon.  Season 
the  stuffing  to  taste  with  pepper  and  salt  and  bind  it  with  one 
beaten  egg.  It  is  then  ready  to  use. 

TRUFFLE  AND  CHESTNUT  STUFFING— Peel  off  the 

thick  outer  skin  of  the  chestnuts,  put  them  into  a  saucepan  with 
a  bay  leaf,  a  lump  of  salt,  and  plenty  of  coriander  seeds.  Cover 
them  with  water,  and  boil  until  nearly  tender.  Drain  the  chest- 
nuts and  peel  off  the  inner  skin,  for  every  half  pound  of  chest- 
nuts, weighed  after  they  are  boiled  and  peeled,  allow  one-half 
pound  of  bacon,  one-quarter  pound  of  truffles,  and  the  chestnuts 
all  cut  up  into  small  pieces;  season  to  taste  with  salt,  pepper 
and  spices  and  add  a  little  each  of  powdered  thyme  and  mar- 
joram; toss  the  mixture  for  a  few  minutes  longer  over  the  fire 
and  it  is  then  ready  for  use. 

TRUFFLE  STUFFING  FOR  TURKEY— Brush  well  one 
and  one-half  pounds  of  truffles,  peel  them,  mince  the  peel  very 
fine,  cut  the  truffles  into  slices,  put  them  all  into  a  saucepan 
with  one-quarter  pound  of  minced  fat  bacon  and  any  obtainable 
fat  from  the  turkey.  Also  a  good  size  lump  of  butter,  with 
salt  and  pepper  to  taste.  Cook  for  ten  minutes  and  let  it  get 
cold  before  using.  A  turkey  should  be  stuffed  with  this  three 
days  before  it  is  cooked,  and  truffle  sauce  should  accompany  it. 

ENGLISH  STUFFING— First,  take  some  stale  bread  (use 
your  own  judgment  as  to  the  quantity),  and  brown  it  in  your 
oven.  Also  one  onion  (red  ones  preferred),  a  quarter  of  a  pound 
of  fresh  pork,  or  sausages,  and  run  it  through  your  meat  grinder 
with  a  few  stalks  of  celery;  place  it  in  a  saucepan,  in  which  a 
small  lump  of  butter  has  been  dissolved.  Beat  one  or  two 


POULTRY,  POULTRY  DRESSING,  ETC.  45 

eggs  in  a  pint  of  sweet  milk.  Stir  all  ingredients  well.  Place  on 
the  fire  or  in  the  oven  and  continue  to  stir,  so  as  to  see  that 
the  onions  are  cooked.  After  you  have  this  done  set  in  a  cool 
place;  when  the  above  articles  are  cold,  place  inside  the  turkey. 
Your  seasoning  that  you  place  in  the  turkey,  or  make  your  gravy 
with,  is  sufficient.  Roast  it  in  the  same  way  as  you  have  done 
in  the  past. 


LUNCH    DISHES 

BREAD,  WITH  CREAM  CHEESE  FILLING— For  this 
use  the  steamed  Boston  brown  bread  and  a  potato  loaf  of  white. 
Take  the  crust  from  the  white  loaf,  using  a  sharp  knife.  Then 
instead  of  cutting  crosswise  cut  in  thin  lengthwise  pieces.  Treat 
the  brown  loaf  in  the  same  way.  Butter  a  slice  of  the  white 
bread  on  one  side  and  do  the  same  with  a  brown  slice.  Put 
the  two  buttered  sides  together  with  a  thin  layer  of  fresh  cream 
cheese  between.  Next  butter  the  top  of  the  brown  slice  of 
bread,  spread  again  with  cream  cheese  and  lay  a  second  slice 
of  buttered  white  bread  on  top.  Repeat  until  there  are  five 
layers,  having  the  white  last.  Now  with  a  'sharp  knife  cut  cross- 
wise in  thin  slices.  Sometimes  the  cream  cheese  filling  can  be 
varied  with  chopped  pistachio  nuts  or  olives,  or  it  can  be  omitted 
entirely.  In  any  case,  it  is  delicate  and  appetizing. 

CHEESE  CROQUETTES— Cut  one  pound  of  American 
cheese  into  small  dice.  Have  ready  a  cupful  of  very  hot  cream 
sauce,  made  by  blending  a  tablespoonful  each  of  flour  and  butter, 
and  when  melted  adding  a  scant  cup  of  hot  milk.  Stir  until 
smooth  and  thickened.  Add  the  cheese  to  this  sauce,  also  the 
yolks  of  two  eggs  diluted  with  a  little  cream.  Stir  the  whole 
and  let  it  remain  on  the  stove  a  moment  until  the  cheese  gets 
"  steady."  Season  with  salt,  red  and  white  pepper,  and  just  a 
grating  of  nutmeg.  Put  this  mixture  on  the  ice  until  cold,  then 
form  into  small  croquettes  and  roll  in  fine  bread  or  cracker 
crumbs.  Dip  in  beaten  egg,  then  again  roll  in  the  crumbs,  drop 
into  boiling  fat  and  cook  to  a  golden  brown. 

CHICKEN  AND  PIMENTO  SANDWICHES— Add  to 
finely  minced  chicken,  roasted  or  boiled,  an  equal  amount  of 
pimentos.  Moisten  with  mayonnaise  and  spread  between  wafer 
thin  slices  of  white  or  brown  bread.  A  leaf  of  lettuce  may  also 
be  added. 


46 LUNCHEON  DISHES 

CRESS  SANDWICHES— Take  thin  slices  of  rare  roast  beef 
and  cut  into  small  pieces.  Add  an  equal  quantity  of  minced 
watercress  dressed  with  a  teaspoonful  of  grated  horseradish, 
a  little  salt  and  paprika  to  season,  and  enough  softened  butter 
or  thick  cream  to  moisten.  Blend  the  ingredients  well,  and 
spread  between  thin  slices  of  buttered  graham  or  whole  wheat 
bread.  Cut  in  neat  triangles,  but  do  not  reject  the  crust. 

BANANA  SANDWICHES— Remove  the  skin  and  fibers 
from  four  bananas,  cut  them  in  quarters  and  force  through  a 
ricer.  Mix  with  the  pulp  the  juice  of  half  a  lemon,  a  dash  of 
salt  and  nutmeg  and  set  it  away  to  become  very  cold  while  you 
prepare  the  bread.  This  should  be  cut  in  very  thin  slices,  freed 
from  crusts  and  trimmed  into  any  preferred  shape.  Slightly 
sweeten  some  thick  cream  and  add  a  speck  of  salt.  Spread  the 
bread  with  a  thin  layer  of  the  cream,  then  with  the  banana  pulp 
put  together  and  wrap  each  in  waxed  paper,  twist  the  ends,  and 
keep  very  cold  until  serving  time. 

GERMAN  RYE  BREAD  SANDWICHES— Put  between 
buttered  slices  of  rye  bread  chopped  beef,  cheese  or  chicken,  and 
cover  with  finely  chopped  pickle,  dill  or  the  plain  sour  pickle. 
Another  variation  of  the  German  sandwich  is  a  layer  of  bologna 
sausage,  then  a  thin  layer  of  pumpernickle  covered  with  another 
thin  slice  of  rye  bread.  Cut  into  strips  half  an  inch  wide  and 
the  length  of  the  slice. 

GRILLED  SARDINES  ON  TOAST— Drain  the  sardines 
and  cook  in  a  buttered  frying-pan  or  chafing  dish  until  heated, 
turning  frequently.  Place  on  oblong  pieces  of  hot  buttered  toast, 
and  serve. 

HAM  SANDWICHES— Chop  two  cups  of  ham,  using  a  little 
fat  with  the  lean.  Mix  one  tablespoon  of  flour  with  enough 
cold  water  to  make  smooth,  add  one-half  cup  of  boiling  water, 
and  cook  five  minutes;  then  add  the  ham  and  one  teaspoon  of 
dry  mustard.  Mix  well  and  press  into  a  bowl  or  jar. 

JAPANESE  SANDWICHES— These  are  made  of  any  kind 
of  left-over  fish,  baked,  broiled  or  boiled.  Pick  out  every  bit 
of  skin  and  bone,  and  flake  in  small  pieces.  Put  into  a  saucepan 
with  just  a  little  milk  or  cream  to  moisten,  add  a  little  butter 
and  a  dusting  of  salt  and  pepper.  Work  to  a  paste  while  heating, 
then  cool  and  spread  on  thin  slices  of  buttered  bread. 

KEDGEREE— For  this  take  equal  quantities  of  boiled  fish 
and  boiled  rice.  For  a  cupful  each  use  two  hard  boiled  eggs,  a 
teaspoonful  curry  powder,  two  tablespoonfuls  butter,  a  half 


LUNCHEON  DISHES 47 

tablespoonful  cream,  and  salt,  white  pepper  and  cayenne  to 
season.  Take  all  the  skin  and  bone  from  the  fish  and  put  in  a 
saucepan  with  the  butter.  Add  the  rice  and  whites  of  the  boiled 
eggs  cut  fine,  the  cream,  curry  powder  and  cayenne.  Toss  over 
the  fire  until  very  hot,  then  take  up  and  pile  on  a  hot  dish.  Rub 
the  yolks  of  the  boiled  eggs  through  a  sieve  on  top  of  the  curry, 
and  serve. 

SANDWICH  FILLINGS— Other  timely  and  appetizing  fill- 
ings are  green  pepper  and  cucumber  chopped  fine  and  squeezed 
dry,  then  seasoned  with  mayonnaise,  any  of  the  potted  and 
deviled  meats  seasoned  with  chopped  parsley  or  cress  with  a 
teaspoonful  creamed  butter  to  make  it  spread,  cheese  and 
chopped  spinach  moistened  with  lemon  juice  and  mayonnaise, 
veal  chopped  fine  with  celery  or  cress  and  mayonnaise.  Camem- 
bert  cheese  heated  slightly,  just  enough  to  spread,  a  Boston 
rarebit  made  with  cream  and  egg  left  over  scrambled  eggs  and 
cress,  roast  chicken  and  chopped  dill  pickles,  cheese  and  chopped 
dates  or  figs,  orange  marmalade,  and  sardines  pounded  to  a 
paste  with  a  few  drops  of  lemon  juice  added. 

SANDWICHES  FROM  COLD  MUTTON— Chop  very  fine, 
and  to  each  pint  add  a  tablespoonful  of  capers,  a  teaspoonful 
each  chopped  mint  and  salt,  a  dash  of  pepper,  and  a  teaspoonful 
lemon  juice.  Spread  thickly  on  buttered  slices  of  whole  wheat 
bread,  cover  with  other  slices  of  buttered  bread,  and  cut  in 
triangles. 

TONGUE  CANAPES— Cut  bread  into  rounds,  toast  deli- 
cately, spread  with  potted  tongue.  In  the  centre  put  a  stuffed 
olive  and  surround  with  a  row  of  chopped  beet  and  another  of 
chopped  white  of  egg. 

CORN  TOAST— Toast  some  slices  of  stale  bread  and  butter, 
then  pour  over  some  canned  corn,  prepared  as  for  the  table, 
sprinkling  a  little  pepper  over  it.  If  you  have  not  already  done 
so.  Do  not  prepare  so  long  before  serving  as  to  soak  the  bread 
too  much.  Peas  are  also  good  used  the  same  way. 

TONGUE  TOAST— Mince  boiled  smoked  tongue  very  fine, 
heat  cream  to  the  boiling  point  and  make  thick  with  the  tongue. 
Season  to  taste  with  pepper,  nutmeg,  parsley  or  chopped  green 
peppers  and  when  hot  stir  in  a  beaten  egg  and  remove  from 
the  fire  at  once.  Have  ready  as  many  slices  as  are  required, 
spread  with  the  creamed  tongue  and  serve  at  once.  If  you  have 
no  cream  make  a  cream  sauce,  using  a  tablespoonful  each  of 
butter  and  flour  and  a  cup  of  milk. 


48 LUNCHEON  DISHES 

LUNCHEON  SURPRISE— Line  buttered  muffin  cups  with 
hot  boiled  rice  about  half  an  inch  thick.  Fill  the  centers  with 
minced  cooked  chicken  seasoned  with  salt  and  pepper  and  a 
little  broth  or  gravy.  Cover  the  tops  with  rice  and  bake  in  a 
moderate  oven  for  fifteen  minutes.  Unmold  on  a  warm  platter 
and  serve  with  a  cream  sauce  seasoned  with  celery  salt.  If 
liked,  two  or  three  oysters  may  be  added  to  the  filling  in  each 
cup. 

SARDINE  RAREBIT— One  level  tablespoon  butter,  one- 
fourth  level  teaspoon  salt,  one-fourth  level  teaspoon  paprika,  one 
level  teaspoon  mustard,  one  cup  thin  cream  or  milk,  one  cup 
grated  cheese,  one-fourth  pound  can  sardines,  boned  and  minced, 
two  eggs,  toast  or  crackers.  Melt  the  butter,  add  the  salt, 
paprika,  mustard,  cream  and  cheese  and  cook  over  hot  water, 
stirring  until  the  cheese  is  melted.  Then  add  the  sardines  and 
eggs  slightly  beaten.  When  thick  and  smooth  serve  on  toast 
or  crackers. 

BANANA  CROQUETTES— Remove  skins  and  scrape  ba- 
nanas. Sprinkle  with  powdered  sugar  and  moisten  with  lemon 
juice.  Let  stand  twenty  minutes;  cut  in  halves  crosswise.  Dip 
in  egg,  then  in  fine  cracker  crumbs  and  fry  in  deep  fat.  When 
done  drain  on  brown  paper.  Serve  with  lemon  sauce. 

BACON  AND  GREEN  PEPPERS— Select  firm  green  pep- 
pers, cut  into  rings,  removing  all  the  seeds.  Soak  for  twenty 
minutes  in  salted  ice  water.  Drain  and  dry  and  fry  in  the  pan 
in  which  the  bacon  has  cooked  crisp.  Keep  the  bacon  hot  mean- 
while. When  the  peppers  are  tender  heap  them  up  in  the  center 
of  a  small  platter  and  arrange  the  slices  of  bacon  around  them. 

CHEESE  RAMEKINS— Use  two  rounding  tablespoons  of 
grated  cheesq,  a  rounding  tablespoon  of  butter,  one-quarter  cup 
of  fine  breadcrumbs,  the  same  of  milk,  and  a  saltspoon  each  of 
mustard  and  salt,  the  yolk  of  one  egg.  Cook  the  crumbs  in  the 
milk  until  soft,  add  the  stiffly  beaten  white  of  the  egg.  Fill 
china  ramekins  two-thirds  full  and  bake  five  minutes.  Serve 
immediately. 

CHEESE  TIMBALES— Crumble  into  timbale  cups,  alter- 
nate layers  of  bread  and  American  cheese.  Pour  over  them  a 
mixture  of  eggs,  milk,  salt,  pepper  and  mustard,  allowing  one 
egg  and  a  tablespoonful  of  milk  to  each  timbale.  Cook  in  the 
oven  or  on  top  of  the  stove  in  a  shallow  pan  of  hot  water,  kept 
covered. 


LUNCHEON  DISHES 49 

FRIED  BANANAS— Peel  some  bananas  and  cut  in  halves 
crosswise,  roll  in  flour  and  fry  in  deep  hot  fat.  Set  on  end  and 
pour  a  hot  lemon  sauce  around  them. 

MINCED  CABBAGE— Wash  a  cabbage  and  lay  in  cold  water 
for  half  an  hour.  With  a  sharp  knife  cut  it  into  strips  or  shreds, 
an  inch  long,  then  drop  them  into  iced  water.  Beat  a  pint  of 
cream  very  stiff.  Drain  the  cabbage,  sprinkle  lightly  with  salt, 
and  stir  it  into  the  whipped  cream,  turning  and  tossing  until  it 
is  thoroughly  coated  with  the  white  foam.  The  cabbage  should 
be  tender  and  crisp  for  this  dish. 

NUT  HASH — Chop  fine  cold  boiled  potatoes  and  any  other 
vegetables  desired  that  happen  to  be  on  hand.  Put  them  into 
a  buttered  frying-pan  and  heat  quickly  and  thoroughly,  salt  to 
taste,  then  just  before  serving  stir  in  lightly  a  large  spoonful 
of  nut  meal  for  each  person  to  be  served. 

PEANUT  MEATOSE— Dissolve  one  cup  of  cornstarch  in 
two  cups  of  tomato  juice,  add  two  cups  of  peanut  butter  and  two 
teaspoons  of  salt.  Stir  for  five  minutes,  then  pour  into  cans  and 
steam  for  four  or  five  hours. 

REMNANTS  OF  HAM  WITH  PEAS— Cut  the  ham  into 
small  cubes,  measure  and  add  an  equal  quantity  of  peas.  In 
using  canned  peas  rinse  them  well  with  cold  water  and  drain. 
Mix  the  peas  and  ham  and  for  one  and  one-half  cups  add  a  cup 
of  white  sauce  seasoned  with  a  teaspoon  of  lemon  juice,  a  dash 
each  of  nutmeg  and  cayenne  and  salt  to  taste.  Mix  well  and 
add  one  egg  well  beaten.  Turn  into  a  buttered  baking  dish, 
cover  with  buttered  breadcrumbs  and  bake  in  a  hot  oven  until 
well  browned. 

SCOTCH  CNIPE— Four  slices  bread  buttered,  one-half  box 
sardines  (one-half  pound  size),  five  drops  of  onion  juice,  six 
drops  lemon  juice,  few  grains  salt,  two  level  teaspoons  grated 
cheese,  one  tablespoon  thick  cream.  Remove  the  skins  and  bones 
from  the  sardines,  mince  fine  and  add  seasonings,  cheese  and 
cream.  Mix  to  a  paste,  spread  on  bread  and  heat  thoroughly 
in  the  oven. 

SQUASH  FLOWER  OMELET— Put  to  soak  in  cold  water. 
Then  boil  about  fifteen  minutes,  strain  in  a  colander  and  cut  up, 
not  too  fine.  Now  a  regular  omelet  is  made  but  fried  in  a  little 
bit  of  olive  oil  instead  of  butter,  and  just  before  it  is  turned  over 
the  flowers  are  spread  on  top.  Brown  quick  and  turn  out  on  a 
hot  platter. 


50 LUNCHEON  DISHES 

VEGETABLE  ROAST— Take  cooked  beans  or  peas,  pass 
through  a  colander  to  remove  the  skins,  and  mix  with  an  equal 
quantity  of  finely  chopped  nut  meats.  Season  to  taste.  Put 
one-half  the  mixture  into  a  buttered  baking  dish,  spread  over 
it  a  dressing  made  as  follows :  Pour  boiling  water  on  four  slices 
of  zweiback,  cover,  let  stand  for  a  few  minutes,  then  break  them 
up  with  a  fork  and  pour  over  one-half  cup  of  sweet  cream,  season 
with  salt  and  sage.  Cover  the  dressing  with  the  remainder  of 
the  nut  mixture,  pour  over  all  one-half  cup  of  cream,  and  bake 
for  one  and  one-half  hours.  Serve  in  slices  with  cranberry  sauce. 

WALNUT  LOAF— One  pint  of  dry  breadcrumbs,  one  and 
one-half  cups  of  chopped  or  ground  nut  meats,  mix  well  with 
salt  and  sifted  sage  to  suit  the  taste,  add  two  tablespoons  of 
butter,  one  beaten  egg  and  sufficient  boiling  water  to  moisten. 
Form  into  a  loaf  and  bake  in  a  granite  or  earthen  dish  in  a  mod- 
ern hot  oven. 


GAME,  GRAVY  AND   GARNISHES 

ROASTED  CANVAS-BACK  DUCK— Procure  a  fine  can- 
vas-back duck,  pick,  singe,  draw  thoroughly  and  wipe;  throw 
inside  a  light  pinch  of  salt,  run  in  the  head  from  the  end  of 
the  head  to  the  back,  press  and  place  in  a  roasting  pan.  Sprinkle 
with  salt,  put  in  a  brisk  oven,  and  cook  for  eighteen  minutes. 
Arrange  on  a  very  hot  dish,  untruss,  throw  in  two  tablespoons  of 
white  broth.  Garnish  with  slices  of  fried  hominy  and  currant- 
jelly.  Redhead  and  mallard  ducks  are  prepared  the  same  way. 

BROILED  WILD  DUCK— Pick,  singe  and  draw  well  a  pair 
of  wild  ducks,  split  them  down  the  back  without  detaching,  place 
them  skin  downwards  on  a  dish,  season  with  salt  and  pepper 
and  pour  over  two  tablespoons  of  oil.  Boil  the  birds  well  in 
this  marinade,  place  them  on  a  broiler  on  a  brisk  fire,  broil  for 
seven  minutes  on  each  side.  Place  them  on  a  hot  dish  and  cover 
with  maitre  d'hotel  butter,  garnish  with  watercress,  and  serve. 

ROAST  DUCK  WITH  ORANGE  SAUCE— Scrape  a  table- 
spoonful  each  of  fat,  bacon,  and  raw  onion  and  fry  them  together 
for  five  minutes.  Add  the  juice  of  an  orange  and  a  wineglassful 
of  port  wine,  the  drippings  from  the  duck  and  seasoning  of  salt 
and  pepper.  Keep  hot  without  boiling  and  serve  with  roast  duck. 


GAME,  GRAVY,  GARNISHES 51. 

CHICKEN  GRAVY— Put  into  a  stockpot  the  bones  and 
trimmings  of  a  fowl  or  chicken  with  a  small  quantity  of  stock 
and  boil  them.  Add  flour  and  butter  to  thicken  it,  and  then 
place  the  pot  on  the  side  of  the  stove  and  let  simmer.  Stir  well 
and  after  the  gravy  has  simmered  for  some  minutes  skim  and 
strain  it,  and  it  will  be  ready  to  serve. 

GRAVY  FOR  WILD  FOWL— Put  into  a  small  saucepan  a 
blade  of  mace,  piece  of  lemon  peel,  two  tablespoonfuls  each  of 
mushroom  catsup,  walnut  catsup  and  strained  lemon  juice,  two 
shallots  cut  in  slices,  two  wineglasses  of  port  wine.  Put  the  pan 
over  the  fire  and  boil  the  contents;  then  strain,  add  it  to  the 
gravy  that  has  come  from  the  wild  fowl  while  roasting.  If 
there  is  a  large  quantity  of  gravy  less  wine  and  catsup  will  be 
necessary. 

SALMI  OF  GAME — Cut  cold  roast  partridges,  grouse  or 
quail  into  joints  and  lay  aside  while  preparing  the  gravy.  This 
is  made  of  the  bones,  dressing,  skin,  and  general  odds  and  ends 
after  the  neatest  pieces  of  the  birds  have  been  selected.  Put 
this  (the  scraps)  into  a  saucepan,  with  one  small  onion  minced, 
and  a  bunch  of  sweet  herbs,  pour  in  a  pint  of  water  and  what- 
ever gravy  may  be  left,  and  stew,  closely  covered,  for  nearly 
an  hour.  A  few  bits  of  pork  should  be  added  if  there  is  no 
gravy.  Skim  and  strain,  return  to  the  fire,  and  add  the  juice 
of  a  half  lemon,  with  a  pinch  of  nutmeg,  thicken  with  browned 
flour  if  the  stuffing  has  not  thickened  it  sufficiently,  boil  up  and 
pour  over  the  reserved  meat,  which  should  be  put  into  another 
saucepan.  Warm  until  smoking  hot,  but  do  not  let  it  boil. 
Arrange  the  pieces  of  bird  in  heap  upon  a  dish  and  pour  the 
gravy  over  them. 


LENTEN   DISHES 

ORANGE  FOOL — Take  the  juice  of  six  oranges,  six  eggs 
well  beaten,  a  pint  of  cream,  quarter  of  a  pound  of  sugar,  little 
cinnamon  and  nutmeg.  Mix  well  together.  Place  over  a  slow 
fire  and  stir  until  thick,  then  add  a  small  lump  of  butter. 

PLUM  PORRIDGE— Take  a  gallon  of  water,  half  a  pound 
of  barley,  quarter  of  a  pound  of  raisins,  and  a  quarter  of  a  pound 
of  currants.  Boil  until  half  the  water  is  wasted.  Sweeten  to 
taste  and  add  half  pint  of  white  wine. 

RICE  SOUP — Boil  two  quarts  of  water  and  a  pound  of  rice, 
with  a  little  cinnamon,  until  the  rice  is  tender.  Take  out  the 
cinnamon  and  sweeten  rice  to  taste.  Grate  half  a  nutmeg  over 
it  and  let  stand  until  it  is  cold.  Then  beat  up  the  yolks  of  three 
eggs,  with  half  a  pint  of  white  wine,  mix  well  and  stir  into  the 
rice.  Set  over  a  slow  fire,  stirring  constantly  to  prevent  curdling. 
When  it  is  of  good  thickness  it  is  ready  to  serve. 

RICE  MILK — Boil  half  pound  of  rice  in  a  quart  of  water, 
with  a  little  cinnamon.  Let  it  boil  until  the  water  is  wasted, 
taking  great  care  it  does  not  burn.  Then  add  three  pints  of  milk 
and  the  yolk  of  an  egg.  Beat  up  and  sweeten  to  taste. 

FORCED  MEAT  BALLS  FOR  TURTLE  SOUP— Cut  off 
a  very  small  part  of  the  vealy  part  of  a  turtle,  mince  it  very  fine 
and  mix  it  with  a  very  small  quantity  of  boned  anchovy  and 
boiled  celery,  the  yolks  of  one  or  two  hard-boiled  eggs,  and  two 
tablespoons  of  sifted  breadcrumbs,  with  mace,  cayenne  pepper 
and  salt  to  taste,  a  small  quantity  of  warm  butter,  and  well  beaten 
egg.  Form  the  paste  into  balls,  plunge  them  into  a  frying-pan 
of  boiling  butter  or  fat,  fry  them  to  a  good  color,  and  they  are 
ready.  They  should  be  added  to  the  soup  hot. 

TRUFFLES  FOR  GARNISH— Choose  large  round  truffles, 
wash  them  thoroughly  and  peel  them,  and  put  the  required  num- 
ber into  a  saucepan,  pour  over  them  enough  chicken  broth  or 

52 


LENTEN  DISHES 53 


champagne  to  nearly  cover  them,  add  an  onion  stuck  with  three 
or  four  cloves,  a  clove  of  garlic,  a  bunch  of  sweet  herbs,  and  a 
little  of  the  skimmings  of  the  chicken  broth  or  fat.  Place  the 
pan  on  the  fire  and  boil  for  fifteen  minutes  with  the  lid  on,  then 
remove  from  the  fire,  and  let  the  truffles  cool  in  their  liquor. 
Remove  them,  drain,  and  they  are  ready  for  use.  Another  way  to 
fix  them  is  to  boil  them  ten  minutes  and  cut  them  into  various 
shapes.  The  trimmings  from  them  as  well  as  the  liquor  may 
be  used  in  making  sauce. 

FRIED  PARSLEY— Carefully  pick  the  stems  from  the  pars- 
ley, dry  it  on  a  cloth,  put  into  a  frying  basket,  then  into  hot  fat. 
Be  careful  that  the  fat  is  not  too  hot.  Fry  for  a  few  minutes. 

BEEF  MARROW  QUENELLES— Put  one-half  pound  beef 
marrow  into  a  basin,  with  an  equal  quantity  of  breadcrumbs, 
add  two  tablespoons  of  flour;  salt  and  pepper  to  taste.  Work 
it  into  a  smooth  paste  with  the  yolks  of  six  eggs  and  the  whites 
of  one.  Take  it  out  a  little  at  a  time  and  poach  in  boiling  salted 
water,  drain,  trim,  and  serve  very  hot. 

CALF'S  LIVER  QUENELLES— Steep  a  thick  layer  of 
bread  in  milk,  until  well  soaked,  then  squeeze  and  mix  with  half 
a  pound  of  finely  ground  calf's  liver,  and  season  with  parsley, 
chives  and  lemon  peel  in  small  quantities,  and  all  finely  ground. 
Dust  in  salt  and  pepper  and  a  tablespoonful  of  flour.  Bind  the 
mixture  with  beaten  eggs.  Divide  the  mixture  with  a  table- 
spoon into  small  quantities  and  shape  each  one  like  an  oval. 
Plunge  the  ovals  into  a  saucepan  of  boiling  water  and  boil  for 
a  half  an  hour.  Chop  some  bacon,  place  it  in  a  frying-pan  with 
a  lump  of  butter  and  fry  until  brown.  When  the  quenelles  are 
cooked  pour  the  hot  bacon  and  fat  over  them,  and  serve. 

CHICKEN  QUENELLES— Mix  together  one  teacupful  each 
of  breadcrumbs  and  finely  pounded  cooked  chicken.  Season 
highly  with  salt  and  cayenne  and  bind  with  raw  egg  yolks.  Mold 
into  pieces  about  the  size  and  shape  of  an  olive,  between  two 
spoons.  Roll  in  egg  and  cracker  dust  and  fry  them,  or  poach 
them  in  boiling  broth  or  water  until  they  float,  and  use  them  as 
desired. 


MISCELLANEOUS 

BEAUREGARD  EGGS— Two  level  tablespoons  butter,  two 
level  tablespoons  flour,  one-half  level  teaspoon  salt,  one  cup  milk, 
four  hard-boiled  eggs.  Make  a  white  sauce  of  the  butter,  flour, 
salt  and  milk,  and  add  the  whites  of  the  eggs  chopped  fine.  Cut 
buttered  toast  in  pointed  pieces  and  arrange  on  a  hot  plate  to 
form  daisy  petals.  Cover  with  the  sauce  and  put  the  egg  yolks 
through  a  ricer  into  the  center. 

EGG  AND  POTATO  SCALLOP— Fill  a  buttered  baking 
dish  with  alternate  layers  of  cold  boiled  potatoes  sliced  thin, 
hard-boiled  eggs  also  sliced,  and  a  rich  white  sauce  poured  over 
each  layer.  Cover  the  top  with  buttered  crumbs  and  set  in  the 
oven  until  the  crumbs  are  browned. 

EGGS  SCRAMBLED  IN  MILK— Half  pint  of  milk,  five 
eggs.  Heat  the  milk  in  a  saucepan  and  when  it  is  just  at  the 
boiling  point  stir  in  the  eggs,  which  should  have  been  beaten 
enough  to  mix  them  thoroughly.  Stir  steadily  until  they  thicken, 
add  a  half  teaspoonful  of  salt  and  serve  at  once. 

EGG  WITH  WHITE  SAUCE  FOR  LUNCHEON— Cut 
stale  bread  into  one-fourth  slices  and  shape  into  rounds,  then 
saute  in  olive  oil.  Arrange  on  a  hot  platter  and  on  each  place 
a  French  poached  egg.  Cover  with  Marnay  sauce,  sprinkle  with 
buttered  breadcrumbs  and  put  in  oven  just  long  enough  to  brown 
crumbs.  For  the  Marnay  sauce,  cook  one  and  one-half  cups  of 
chicken  stock  with  one  slice  of  onion,  one  slice  carrot,  bit  of 
bay  leaf,  a  sprig  of  parsley  and  six  peppercorns  until  reduced 
to  one  cup,  then  strain.  Melt  one-fourth  cup  of  butter,  add  one- 
fourth  cup  flour,  and  stir  until  well  blended,  then  pour  on  grad- 
ually while  constantly  heating  the  chicken  stock  and  three- 
fourths  cup  scalded  milk.  Bring  to  the  boiling  point  and  add 
one-half  teaspoon  'salt,  one-eighth  teaspoon  paprika,  two  table- 
spoons of  Parmesean  cheese  and  one-half  cup  goose  or  duck 
liver,  cut  in  one-third  inch  cubes. 

54 


MISCELLANEOUS  55 


LIGHT  OMELET— Separate  your  eggs  and  beat  the  yolks 
until  thick  and  light  colored,  adding  a  tablespoonful  cold  water 
for  each  yolk  and  a  seasoning  of  salt  and  pepper.  Beat  the 
whites  until  they  are  dry  and  will  not  slip  from  the  dish,  then 
turn  into  them  the  beaten  yolks,  folding  carefully  until  thor- 
oughly blended.  Have  the  pan  hot  and  butter  melted,  turn 
in  the  mixture,  smothering  it  over  the  top,  cover  and  place  on 
asbestos  mat  on  top  of  stove  until  well  risen,  then  uncover  and 
set  in  the  oven  to  dry.  Try  it  with  a  heated  silver  knife  thrust 
in  the  middle.  When  done,  cut  across  the  middle,  fold  and  turn 
out,  dust  with  sugar,  glaze  and  serve  quickly. 

OMELET  FOR  ONE— Beat  the  yolks  of  two  eggs  until 
creamy,  add  four  tablespoons  of  milk  and  salt-spoon  of  salt. 
Add  the  whites  beaten  stiff  and  put  into  a  hot  pan  in  which  a 
rounding  teaspoon  of  butter  is  melted.  The  mixture  should  begin 
to  bubble  almost  at  once;  cook  three  or  four  minutes,  slipping 
a  knife  under  now  and  then  to  keep  the  under  side  from  burning. 
When  the  top  begins  to  set,  fold  it  over  and  turn  on  a  hot 
platter. 

SCRAMBLED  EGGS  WITH  MUSHROOMS— Pare,  wash 
and  slice  half  a  pound  of  fresh  mushrooms,  put  them  in  a  sau- 
toir ;  cover,  shake  the  sautoir  once  in  awhile  and  cook  ten  minutes. 
Break  and  beat  five  or  six  eggs  in  a  'saucepan,  adding  seasoning 
of  salt,  pepper,  nutmeg  and  one-half  ounces  of  butter  cut  into 
bits.  Add  the  mushrooms,  set  over  the  fire,  stir  constantly  with 
wooden  paddle,  and  when  eggs  are  thick  and  creamy  turn  into 
a  heated  dish,  garnish  with  toasted  bread  points,  and  serve  at 
once. 

SCRAMBLED  EGGS  WITH  PEPPERS— Scrambled  eggs 
on  toast  with  chopped  'sweet  green  peppers  make  an  excellent 
breakfast  dish.  Toast  four  slices  of  bread,  butter,  and  put  where 
the  platter  on  which  they  are  arranged  will  keep  hot.  Put  a 
tablespoonful  of  butter  in  a  hot  frying-pan,  as  soon  as  it  bubbles 
turn  in  half  a  dozen  eggs  which  have  been  broken  into  a  bowl, 
and  mix  with  half  a  dozen  tablespoonfuls  of  water.  As  the  whites 
begin  to  set,  whip  together  quickly  with  a  silver  knife.  Sprinkle 
over  the  top  two  finely  cut  peppers  from  which  the  seeds  have 
been  removed,  stir  through  the  eggs,  let  the  whole  cook  a  half 
minute,  then  pour  over  the  slices  of  toast,  garnish  with  sprigs 
of  parsley,  and  serve  at  once. 

SCOTCH  EGGS— Shell  six  hard-boiled  eggs  and  cover  with 
a  paste  made  of  one-third  stale  breadcrumbs  cooked  soft  in  one- 


56 MISCELLANEOUS 


third  cup  milk,  then  mix  with  one  cup  lean  boiled  ham  minced 
very  fine  and  seasoned  with  cayenne  pepper,  one-half  teaspoon 
mixed  mustard  and  one  raw  egg  beaten.  Roll  slightly  in  fine 
breadcrumbs  and  fry  in  hot  deep  fat  a  delicate  brown. 

BANANAS  WITH  OATMEAL— Add  a  teaspoonful  of  salt 
to  a  quart  of  rapidly  boiling  water  and  sprinkle  in  two  cups  of 
rolled  oatmeal.  Set  the  saucepan  into  another  dish  of  boiling 
water  (double  boiler),  cover  and  cook  at  least  one  hour.  Longer 
cooking  is  preferable.  Have  ready  half  a  banana  for  each  person 
to  be  served.  The  banana  should  be  peeled  and  cut  in  thin 
slices.  Put  a  spoonful  of  the  hot  oatmeal  over  the  bananas  in 
the  serving  dishes.  Pass  at  the  same  time  sugar  and  milk  or 
cream.  Other  cereals  may  be  served  with  bananas  in  the  same 
way. 

SPAWN  AND  MILK— Have  the  water  boiling  fast.  Salt 
to  taste,  then  holding  a  handful  of  meal  high  in  the  left  hand, 
let  it  sift  slowly  between  the  fingers  into  the  bubbling  water, 
stirring  all  the  time  with  the  right  hand.  Stir  until  a  thin,  smooth 
consistency  obtains,  then  push  back  on  the  fire  where  it  will  cook 
slowly  for  several  hours,  stirring  occasionally  with  a  "  pudding 
stick  "  or  wooden  spoon.  It  will  thicken  as  it  cooks.  Serve  in 
bowls  with  plenty  of  good  rich  milk. 

BOILED  SAMP — Soak  two  cupfuls  over  night  in  cold  water. 
In  the  morning  wash  thoroughly,  cover  with  boiling  water,  and 
simmer  gently  all  day.  Do  not  stir,  as  that  tends  to  make  it 
mushy,  but  shake  the  pot  frequently.  As  the  water  boils  away 
add  more,  but  not  enough  to  make  much  liquid.  About  a  half 
hour  before  serving  add  a  cupful  rich  milk,  tablespoon  butter, 
and  salt  to  season.  Let  this  boil  up  once,  and  serve  hot. 

MOLDED  CEREAL  WITH  BANANA  SURPRISE— Turn 
any  left-over  breakfast  cereal,  while  still  hot,  into  cups  rinsed 
in  cold  water,  half  filling  the  cups.  When  cold,  scoop  out  the 
centers  and  fill  the  open  spaces  with  sliced  bananas,  turn  from 
the  cups  onto  a  buttered  agate  pan,  fruit  downward,  and  set 
into  a  hot  oven  to  become  very  hot.  Remove  with  a  broad- 
bladed  knife  to  cereal  dishes.  Serve  at  once  with  sugar  and 
cream  or  milk. 

THICKENED  BUTTER— Place  in  a  saucepan  the  yolks  of 
a  couple  of  eggs.  Break  them  gently  with  a  spoon,  adding  four 
ounces  of  butter,  melted  but  not  browned.  Set  the  pan  over 
a  slow  fire,  stirring  until  of  the  required  consistency. 


MISCELLANEOUS 57 


SHRIMP  BUTTER— Pick  and  shell  one  pound  of  shrimps, 
place  them  in  a  mortar  and  pound,  add  one-half  pound  of  butter 
when  well  mixed ;  pass  the  whole  through  a  fine  sieve.  The 
butter  is  then  ready  for  use. 

SARDINE  BUTTER— Remove  the  skins  and  bones  from 
seven  or  eight  sardines,  put  them  in  a  mortar  and  pound  until 
smooth.  Boil  two  large  handfuls  of  parsley  until  tender,  squeeze 
it  as  dry  as  possible,  remove  all  stalks  and  stems  and  chop  it. 
Put  the  parsley  in  the  mortar  with  the  fish  and  four  ounces  of 
butter,  then  pound  again.  When  well  incorporated  mold  the 
butter  into  shapes.  Keep  on  ice  until  ready  for  serving.  Excel- 
lent for  hot  toast. 

MAITRE  D'HOTEL  BUTTER— Quarter  of  a  pound  of  but- 
ter, two  tablespoonfuls  of  chopped  parsley,  salt  and  pepper  and 
juice  of  two  lemons.  Mix  thoroughly  and  keep  in  cool  place. 

CAULIFLOWER  IN  MAYONNAISE— Select  some  large, 
cold  boiled  cauliflowers  and  break  into  small  branches,  adding 
a  little  salt,  pepper  and  vinegar  to  properly  season.  Heap  them 
on  a  dish  to  form  a  point.  Surround  with  a  garnish  of  cooked 
carrots,  turnips  and  green  vegetables,  pour  some  white  mayon- 
naise sauce  over  all,  and  serve. 

SARDINE  COCKTAIL — Drain  and  skin  one-half  box  bone- 
less sardines  and  separate  into  small  pieces.  Add  one-half  cup 
tomato  catsup,  mixed  with  two  teaspoons  Worcestershire  sauce, 
one-half  teaspoon  tabasco  sauce,  the  juice  of  one  lemon,  and  salt 
to  taste.  Chill  thoroughly  and  serve  in  scallop  shells,  placing 
each  shell  on  a  plate  of  crushed  ice. 

SAUCE  FOR  VARIOUS  SHELLFISH  IN  THE  SHAPE 
OF  COCKTAIL — For  the  truffle  sauce  melt  three  tablespoons 
of  butter,  add  three  tablespoons  of  flour,  and  stir  until  well 
blended,  then  pour  on  gradually  while  heating  constantly  one 
cup  milk  and  one-half  cup  heavy  cream.  Bring  to  the  boiling 
point  and  add  two  chopped  truffles,  two  tablespoons  Madeira 
wine,  salt  and  pepper  to  taste. 

BAKED  MILK — Put  fresh  milk  into  a  stone  jar,  cover  with 
white  paper  and  bake  in  a  moderate  oven  until  the  milk  is  thick 
as  cream.  This  may  be  taken  by  the  most  delicate  stomach. 

MINT  VINEGAR— Fill  in  a  wide-mouthed  bottle  or  a  quart 
fruit  jar  with  fresh  mint  leaves,  well  washed  and  bruised  a  little. 
Let  the  leaves  fall  in  without  pressing.  Fill  the  jar  with  cider 


58 MISCELLANEOUS 


vinegar,  put  on  the  rubber,  and  turn  the  cover  tightly.  Let 
stand  three  weeks,  uncover,  and  drain  off  the  vinegar  into  bottles 
and  keep  well  corked. 

BLACKBERRY  VINEGAR— Mash  the  berries  to  a  pulp  in 
an  earthenware  or  wooden  vessel.  Add  good  cider  vinegar  to 
cover  and  stand  in  sun  during  the  day  and  in  the  cellar  at 
night,  stirring  occasionally.  Next  morning  strain  and  add  the 
same  amount  fresh  berries.  Crush  and  pour  the  whole,  the 
strained  juice,  and  set  in  the  sun  again  all  day  and  in  the  cellar 
at  night.  The  third  day  strain  to  each  quart  of  the  juice  one 
pint  water  and  five  pounds  sugar.  Heat  slowly  and  when  at 
boiling  point  skim,  and  after  it  boils  strain  and  bottle. 

HOMEMADE  VINEGAR— For  pineapple  vinegar,  cover  the 
parings  and  some  of  the  fruit,  if  you  wish,  with  water.  A  stone 
crock  or  glass  jar  is  the  best  receptacle  for  this  purpose.  Add 
sugar  or  sirup,  according  to  the  condition  of  the  fruit,  and  set 
in  the  sun  where  it  can  ferment  thoroughly.  Skim  frequently 
to  remove  all  impurities,  and  when  as  acid  as  desired,  strain 
and  bottle.  Gooseberry  vinegar  is  made  by  crushing  goose- 
berries not  quite  ripe,  covering  with  cold  water  (three  quarts 
of  water  to  two  or  fruit)  and  allowing  it  to  stand  for  two  days. 
Press  and  strain.  Allow  a  pint  of  sugar  and  half  a  yeast  cake 
to  each  gallon  of  the  liquid.  Set  in  the  sun,  and  when  the  fluid 
has  worked  clear,  strain  and  leave  in  a  warm  place  until  as  sharp 
as  desired.  A  cloth  should  be  tied  over  the  top  of  the  jar  to  keep 
out  insects  and  dust. 

SAMP  AND  BEANS— Soak  a  quart  of  the  samp  and  a  scant 
pint  pea  beans  over  night  in  cold  water,  each  in  a  separate  vessel. 
In  the  morning  put  the  samp  over  to  cook  in  a  large  pot,  cover- 
ing with  fresh  boiling  water.  Simmer  gently  about  two  hours, 
protecting  from  scorch,  by  an  asbestos  mat  and  a  frequent  shak- 
ing of  the  pot.  As  the  samp  commences  to  swell  and  the  water 
dries  out  add  more.  After  two  hours  add  the  beans  that  have 
been  soaking,  together  with  a  pound  of  streaked  salt  pork.  Sea- 
son with  salt  and  pepper  and  continue  the  cooking  all  day,  shak- 
ing frequently.  Just  before  serving  add  butter  and  more  salt 
if  it  needs  it. 

DRESSING  FOR  ITALIAN  RAVIOLI— Nine  eggs  beaten 
very  light.  One  quart  of  spinach  boiled  and  drained  until  dry. 
Chop  very  fine.  Add  salt  and  pepper  to  taste,  one  cup  grated 
American  cream  cheese,  little  nutmeg,  one-half  pint  breadcrumbs 
soaked  in  milk,  two  tablespoonfuls  olive  oil,  three  tablespoonfuls 
of  cream.  Cracker  meal  enough  to  thicken. 


MISCELLANEOUS  59 


NOODLE   DOUGH    FOR    ITALIAN    RAVIOLI— Make 

noodle  crust  as  you  would  for  noodles.  Roll  very  fine  and 
cover  half  the  crust  with  ravioli  dressing  half-inch  thick.  Turn 
over  the  other  half  to  cover.  Mark  in  squares  as  shown  in 
figure. 

Cut  with  a  pie  cutter  after  marking.  Drop  one  by  one  in 
salted  boiling  water,  cook  about  twenty  minutes,  drain  and  ar- 
range on  platter  and  sprinkle  each  layer  with  grated  cheese  and 
mushroom  sauce. 

BOLOGNA  SAUSAGE— Chop  fine  one  pound  each  of  beef, 
pork,  veal  and  fat  bacon.  Mix  with  three-fourths  of  a  pound  of 
fine  chopped  beef  suet  and  season  with  sage,  sweet  herbs,  salt 
and  pepper.  Press  into  large  skins  thoroughly  cleaned  and 
soaked  in  cold  salt  water  for  several  hours  before  being  used, 
fasten  tightly  on  both  ends  and  prick  in  several  places.  Place 
in  a  deep  saucepan,  cover  with  boiling  water,  simmer  gently 
for  an  hour,  lay  on  straw  to  dry  and  hang. 

LEMON  JELLY — Grate  two  lemons  and  the  juice  of  one. 
The  yolks  of  three  eggs,  two  cups  of  sugar.  Butter,  the  size 
of  an  egg.  Boil  until  thick. 

MARGARETTES— One  half-pound  of  peanuts,  one  pound  of 
dates  chopped  fine.  One  cup  of  milk  in  the  dates  and  boil,  add 
peanuts.  Make  a  boiled  icing.  Take  the  long  branch  crackers, 
spread  the  filling  between  the  crackers,  put  on  the  icing  and  put 
in  the  oven  to  brown. 


VEGETABLES 

BRUSSELS  SPROUTS— Wash  well  in  salted  water  about 
two  pounds  of  Brussels  sprouts  and  pick  them  over  well.  Place 
them  on  a  fire  in  a  saucepan  filled  with  water,  a  little  salt  and 
bicarbonate  of  soda.  With  the  lid  off  boil  fast  till  tender ;  about 
twenty  to  twenty-five  minutes.  When  done  drain  them  and  dry 
on  a  cloth.  Put  in  a  large  saucepan  a  good-sized  lump  of  butter 
and  a  little  salt  and  pepper.  Toss  the  sprouts  in  this  until  they 
become  quite  hot  again,  but  do  not  fry  them.  Serve  on  a  quar- 
tered round  of  buttered  toast. 

BRUSSELS  SPROUTS  MAITRE  D'HOTEL— Boil  the 
sprouts  and  then  place  them  in  a  saucepan  with  a  lump  of  butter 
and  beat  them  well.  Put  half  a  pound  of  fresh  butter  in  a  pan 
with  two  tablespoonfuls  of  chopped  parsley,  the  juice  of  a  couple 
of  lemons,  a  little  salt  and  white  pepper  and  mix  together  well 
with  a  spatula,  and  when  it  boils  stir  quickly.  Place  the  sprouts 
on  a  dish  and  turn  the  sauce  over  them. 

BRUSSELS  SPROUTS  SAUTED— One  pound  of  Brussels 
sprouts  should  be  thoroughly  washed  and  boiled  and  then  put 
into  a  pan  over  the  fire  together  with  a  good-sized  lump  of  but- 
ter, a  little  salt,  and  toss  for  eight  minutes.  Sprinkle  over  them 
a  little  chopped  parsley,  and  serve  when  done. 

BAKED  MUSHROOMS  IN  CUPS— Peel  and  cut  off  the 
stalks  of  a  dozen  or  more  large  fat  mushrooms,  and  chop  up  fine. 
Put  the  trimmings  in  a  stewpan  with  some  water  or  clear  gravy, 
and  boil  well.  When  nicely  flavored  strain  the  liquor,  return 
it  to  the  stewpan  with  the  mushrooms  and  a  moderate  quantity 
of  finely  chopped  parsley,  season  to  taste  with  salt  and  pepper, 
and  boil  gently  on  the  side  of  the  stove  for  nearly  three-quarters 
of  an  hour.  Beat  four  eggs  well  in  one-half  teacupful  of  cream, 
and  strain.  When  the  mushrooms  are  ready  move  the  stewpan 
away  from  the  fire  and  stir  in  the  beaten  eggs.  Butter  some 
small  cups  or  molds,  fill  each  with  the  mixture,  and  bake  in  a 

60 


VEGETABLES 61 

brisk  oven.  Prepare  some  white  sauce;  when  baked  turn  the 
mushrooms  out  of  the  molds  on  a  hot  dish,  pour  the  sauce  around 
them,  and  serve. 

BOILED  CHESTNUTS  SERVED  AS  VEGETABLES— 
Peel  off  the  outside  skin  of  the  chestnuts  and  steep  them  in  boil- 
ing water  until  the  skin  can  be  easily  removed,  and  throw  them 
into  a  bowl  of  cold  water.  Put  two  ounces  of  butter  into  a 
saucepan  with  two  tablespoons  of  flour  and  stir  the  whole  over 
a  fire  until  well  mixed.  Then  pour  in  one-half  pint  or  more  of 
clear  broth  and  continue  stirring  over  the  fire  until  it  boils. 
Season  with  salt,  throw  in  the  chestnuts  and  keep  them  simmer- 
ing at  the  side  of  the  fire  until  tender.  When  served  in  this  way 
they  make  a  good  vegetable  for  roasted  meat  or  poultry,  par- 
ticularly turkey. 

BOILED  CORN— Choose  short,  thick  ears  of  fresh  corn, 
remove  all  the  husks  except  the  inner  layer:  strip  that  down 
far  enough  to  remove  the  silk  and  any  defective  grains  and  then 
replace  it,  and  tie  at  the  upper  end  of  each  ear  of  corn.  Have 
ready  a  large  pot  half  full  of  boiling  water,  put  in  the  corn  and 
boil  steadily  for  about  twenty  minutes,  if  the  ears  are  large,  and 
fifteen  minutes  if  they  are  small.  Remove  from  the  boiling 
water,  take  off  the  strings,  and  serve  hot  at  once.  If  desirable, 
the  inner  husk  may  be  removed  before  serving,  but  this  must 
be  done  very  quickly,  and  the  ears  covered  with  a  napkin  or 
a  clean  towel  to  prevent  the  heat  from  escaping.  Serve  plenty 
of  salt,  butter  and  pepper  with  the  corn.  These  may  be  mixed 
by  heating  them  together,  and  serve  in  a  gravy  bowl. 

BOILED  ONIONS  WITH  CREAM— Peel  twelve  medium- 
sized  onions,  pare  the  roots  without  cutting  them,  place  in  a 
saucepan,  cover  with  salted  water,  add  a  bunch  of  parsley,  and 
boil  for  forty-five  minutes;  take  them  from  the  saucepan,  place 
them  on  a  dish,  covering  with  two  gills  of  cream  sauce,  mixed 
with  two  tablespoonfuls  of  broth,  garnish,  and  serve. 

CORN  FRITTERS— Prepare  four  ears  of  fresh  corn  by  re- 
moving the  outer  husks  and  silks ;  boil  and  then  drain  well.  Cut 
the  grains  from  the  cobs  and  place  in  a  bowl,  season  with  salt 
and  pepper,  add  one-fourth  pound  of  sifted  flour,  two  eggs  and  a 
half  pint  of  cold  milk.  Stir  vigorously,  but  do  not  beat,  with  a 
wooden  spoon  for  five  minutes,  when  it  will  be  sufficiently  firm  ; 
butter  a  frying-pan,  place  it  on  a  fire,  and  with  a  ladle  holding 
one  gill  put  the  mixture  on  the  pan  in  twelve  parts,  being  careful 


62 VEGETABLES 

that  they  do  not  touch  one  another,  and  fry  till  of  a  good  golden 
color,  cooking  for  four  or  five  minutes  on  each  side.  Dress  them 
on  a  folded  napkin,  and  serve. 

BROILED  EGGPLANT— Peel  an  eggplant  and  cut  it  into 
six  slices  each  half  an  inch  thick.  Put  them  into  a  dish  and 
season  with  salt  and  pepper  and  pour  over  them  one  tablespoon 
of  sweet  oil.  Mix  well  and  arrange  the  slices  of  the  eggplant 
on  a  broiler  and  broil  on  each  side  for  five  minutes,  then  place 
on  a  dish  which  has  been  heated  and  pour  over  a  gill  of  maitre 
d'hotel  sauce,  and  serve. 

FRIED  EGGPLANT— Select  a  nice  large  eggplant,  peel,  re- 
move the  seeds,  and  cut  into  pieces  about  one  and  one-half  inches 
long  and  three-quarters  of  an  inch  wide.  Put  them  on  a  plate, 
sprinkle  well  with  salt  and  leave  standing  for  an  hour  or  so. 
Then  wrap  the  pieces  in  a  cloth  and  twist  it  around  so  as  to 
squeeze  as  much  juice  as  possible  from  them  without  breaking. 
Sprinkle  over  with  flour,  covering  each  side  well,  and  place  them 
in  a  frying  basket.  Put  a  large  lump  of  fat  in  a  stewpan  and 
when  it  boils  put  in  the  basket.  As  each  plant  is  nicely  browned 
take  out  of  the  basket,  'sprinkle  with  salt  and  lay  on  a  sheet 
of  paper  in  front  of  a  fire  so  as  to  drain  as  free  as  possible 
from  fat.  Serve  on  a  napkin  spread  over  a  hot  dish. 

EGGPLANT  FRITTERS— Boil  the  eggplant  in  salted  water 
mixed  with  a  little  lemon  juice.  When  tender,  skin,  drain  and 
mash  them.  For  every  pint  of  pulp,  add  one-half  breakfast  cup 
full  of  flour,  two  well  beaten  eggs,  and  season  with  salt  and 
pepper  to  taste.  Shape  into  fritters  and  fry  in  boiling  fat  until 
brown. 

BROILED  MUSHROOMS  ON  TOAST— Trim  off  the  stalks 
of  the  required  quantity  of  large  mushrooms,  peel,  score  them 
once  across  the  top,  place  them  on  a  gridiron  and  grill  over  a 
slow  fire,  turning  when  done  on  one  side.  Trim  the  crusts  off 
some  slices  of  bread  and  toast  on  both  sides.  Cut  rounds  out  of 
the  toast  the  same  size  as  the  mushrooms,  butter  them  and 
place  a  mushroom  on  each.  Put  a  lump  of  butter  in  each  mush- 
room and  sprinkle  over  with  salt  and  pepper.  Place  a  fancy 
dish-paper  on  a  hot  dish,  and  'serve  the  mushrooms-on-toast, 
with  a  garnish  of  fried  parsley. 

DEVILED  MUSHROOMS— Cut  off  the  stalks  even  with 
the  head  and  peel  and  trim  the  mushrooms  neatly.  Brush  them 
over  inside  with  a  paste  brush  dipped  in  warm  butter,  and 


VEGETABLES 63 

season  with  salt  and  pepper,  and  a  small  quantity  of  cayenne 
pepper.  Put  them  on  a  gridiron  and  broil  over  a  clear  fire.  When 
cooked  put  the  mushrooms  on  a  hot  dish,  and  serve. 

MUSHROOMS  IN  CREAM— Peel  and  trim  the  required 
quantity  of  mushrooms.  Put  some  cream  in  a  pan  over  the  fire 
and  season  with  pepper  and  salt  to  taste.  Rub  the  mushrooms 
in  salt  and  pepper,  and  as  quickly  as  the  cream  comes  to  a  boil 
put  them  in  and  let  boil  for  four  minutes.  Serve  hot. 

BOILED  SPANISH  ONIONS— Boil  Spanish  onions  in 
salted  water  thirty  minutes.  Drain  and  add  butter  or  drippings, 
salt  and  pepper,  covering  the  pan  to  prevent  steam  from  escap- 
ing. Cook  slowly  for  about  three  hours,  basting  frequently  with 
drippings.  Care  should  be  taken  that  they  do  not  burn. 

BAKED  ONIONS — Put  six  large  onions  into  a  saucepan 
of  water,  or  water  and  milk  in  equal  proportions,  add  salt  and 
pepper  and  boil  until  tender.  When  done  so  they  can  be  easily 
mashed  work  them  up  with  butter  to  the  consistency  of  paste, 
cover  with  breadcrumbs,  and  bake  in  a  moderate  oven.  If  pre- 
ferred they  may  be  boiled  whole,  put  in  a  baking  dish  covered 
with  butter  and  breadcrumbs,  then  baked. 

FRIED  ONIONS— Peel  and  slice  into  even  rounds  four 
medium-sized  onions.  Place  them  first  in  milk  then  in  flour, 
fry  in  very  hot  fat  for  eight  minutes.  Remove  them  carefully 
and  lay  on  a  cloth  to  dry.  Place  a  folded  napkin  on  a  dish, 
lay  the  onions  on,  and  serve  very  hot.  Garnish  with  fried 
parsley. 

GLAZED  ONIONS — Peel  the  onions  and  place  in  a  sauce- 
pan with  a  little  warmed  butter,  add  sugar  and  salt  to  taste, 
pour  over  a  little  stock.  Place  over  a  moderate  fire  and  cook 
slowly  till  quite  tender  and  the  outside  brown.  Remove  and 
serve  on  a  dish.  A  little  of  the  liquor,  thickened  with  flour,  may 
be  served  as  a  sauce. 

FRIED  SPANISH  ONIONS— Peel  and  slice  two  pounds  of 
Spanish  onions.  Place  them  in  a  hot  frying-pan,  containing  two 
heaping  tablespoonfuls  of  butter,  add  salt  and  pepper. 

BOILED  OYSTER  PLANT— Scrape  a  bunch  of  oyster 
plants,  dropping  into  cold  water  to  which  a  little  vinegar  has 
been  added.  Cut  in  small  pieces  and  boil  in  salted  water  until 
tender.  Season  with  butter,  pepper  and  cream.  Cream  may  be 
omitted  if  desired. 

BROILED  POTATOES— Peel  a  half  dozen  medium-sized 
cooked  potatoes,  halve  them  and  lay  upon  a  dish,  seasoning  with 


64 VEGETABLES 

a  pinch  of  salt,  and  pour  over  them  two  tablespoons  of  butter 
and  roll  them  thoroughly  in  it.  Then  arrange  them  on  a  double 
broiler,  and  broil  over  a  moderate  fire  for  three  minutes  on  each 
side.  Serve  in  a  folded  napkin  on  a  hot  dish. 

PARSNIP  FRITTERS— Peel  and  boil  some  parsnips  until 
tender,  then  drain  thoroughly  and  mash,  mixing  in  with  them 
two  beaten  eggs,  salt  to  taste,  and  sufficient  flour  to  bind  them 
stiffly.  Divide  and  mold  the  mixture  into  small  round  cakes 
with  floured  hands.  Put  a  large  piece  of  butter  into  a  stewpan, 
place  on  the  fire  and  let  it  boil.  Then  put  in  the  cakes  and  fry 
to  a  nice  golden  brown  color.  Take  out  and  drain  them,  and 
serve  on  a  napkin  spread  over  a  hot  dish,  with  a  garnish  of  fried 
parsley. 

MASHED  PARSNIPS— Wash  and  scrape  some  parsnips, 
cut  in  pieces  lengthwise,  put  them  in  a  saucepan  with  boiling 
water,  a  little  salt  and  a  small  lump  of  drippings.  Boil  till 
tender,  remove  and  place  in  a  colander  to  drain,  and  press  all 
the  waste  out  of  them.  Mash  them  till  quite  smooth  with  a 
wooden  spoon,  put  them  in  a  saucepan  with  a  tablespoonful  of 
milk  or  a  small  lump  of  butter,  and  a  little  salt  and  pepper;  stir 
over  the  fire  until  thoroughly  hot  again,  turn  out  on  to  a  dish, 
and  serve  immediately. 

POTATO  BALLS — Mash  thoroughly  a  pound  of  boiled  po- 
tatoes and  rub  them  through  a  wire  sieve.  Mix  in  a  quarter  of 
a  pound  of  grated  ham,  a  little  chopped  parsley,  and  a  small 
onion  chopped  very  fine,  together  with  a  small  quantity  of 
grated  nutmeg,  and  the  beaten  yolks  of  two  eggs.  Roll  this 
mixture  into  balls  of  equal  size,  then  roll  in  flour  and  egg-bread- 
crumbs, and  fry  in  dripping  or  brown  them  in  the  oven,  and 
serve  on  a  hot  dish. 

POTATOES  AND  ONIONS  SAUTED— Take  an  equal 
amount  of  small  new  potatoes  and  onions  of  equal  size,  peel  and 
place  in  a  saute  pan  with  a  good-sized  piece  of  butter,  tossing 
them  over  the  fire  for  a  quarter  of  an  hour,  being  careful  not 
to  let  them  burn.  Put  in  enough  water  to  half  cover  the  vege- 
tables, add  a  little  salt  and  pepper,  place  the  lid  over  the  pan 
and  stew  gently  for  half  an  hour,  then  Squeeze  a  little  lemon 
juice  in  it  and  turn  on  a  hot  dish,  and  serve. 

POTATOES  LYONNAISE— Cut  into  round  slices  eight 
boiled  potatoes,  lay  in  a  frying-pan  with  an  ounce  and  a  half 
of  butter  and  the  round  slices  of  a  fried  onion,  seasoning  with 


VEGETABLES 65 

a  pinch  each  of  salt  and  pepper.  Cook  for  six  minutes,  or  until 
they  become  well  browned,  tossing  them  all  the  while.  Sprinkle 
over  with  a  small  quantity  of  chopped  parsley,  and  serve. 

STEWED  MUSHROOMS— Peel  and  remove  the  stalks  from 
some  large  mushrooms,  wash  and  cut  them  into  halves;  put  two 
ounces  of  butter  into  a  small  lined  saucepan  with  two  tablespoon- 
fuls  of  flour  and  stir  this  over  the  fire,  then  mix  in  by  degrees 
one  and  one-half  breakfast  cupfuls  of  milk;  while  boiling  and 
after  being  thickened,  put  in  the  mushrooms.  Season  to  taste 
with  salt,  pepper  and  a  small  quantity  of  powdered  mace,  and 
stew  gently  on  the  side  of  the  fire  until  tender.  When  cooked 
turn  the  mushrooms  on  to  a  hot  dish,  garnish  with  some  croutons 
of  bread  that  have  been  fried  to  a  nice  brown,  and  serve. 

STUFFED  ONIONS,  STEAMED— Peel  eight  large  onions 
and  boil  for  ten  minutes,  and  salt  them  slightly.  Remove  them 
from  the  fire,  drain  quite  dry,  push  about  half  the  insides  out; 
chop  the  parts  taken  out  very  small,  together  with  a  little  sausage 
meat;  add  one  teacupful  of  breadcrumbs,  one  egg,  and  salt  and 
pepper  to  taste.  Put  this  mixture  into  the  cavity  in  the  onions, 
piling  a  little  on  the  top  and  bottom  so  that  none  shall  be  left. 
Arrange  them  in  a  deep  pan.  Put  them  in  a  steamer  over  a 
saucepan  of  water  and  steam  for  one  hour  and  a  half.  Put  the 
pan  in  the  oven  to  brown  the  tops  of  the  onions,  adding  one 
breakfast  cupful  of  butter  to  prevent  burning.  Arrange  them 
tastefully  on  a  dish,  and  serve  hot. 

POTATO  CROQUETTES— Take  four  boiled  potatoes  and 
add  to  them  half  their  weight  in  butter,  the  same  quantity  of 
powdered  sugar,  salt,  grated  peel  of  half  a  lemon  and  two  well 
beaten  eggs.  Mix  thoroughly  and  roll  into  cork-shaped  pieces 
and  dip  into  the  beaten  yolks  of  eggs,  rolling  in  sifted  bread- 
crumbs. Let  stand  one  hour  and  again  dip  in  egg  and  roll  in 
crumbs.  Fry  in  boiling  lard  or  butter.  Serve  with  a  garnish  of 
parsley. 

CREAMED  POTATOES— Cut  into  cubes  or  dices  about  half 
a  pound  of  boiled  potatoes  and  place  in  a  shallow  baking  pan. 
Pour  over  them  enough  milk  or  cream  to  cover  them  and  put 
in  the  oven  or  on  the  side  of  the  stove  and  cook  gently  until 
nearly  all  the  milk  is  absorbed.  Add  a  tablespoonful  of  butter, 
a  teaspoonful  each  of  finely  chopped  parsley,  and  salt,  and  half 
a  saltspoonful  of  pepper,  mixed  well  together.  When  they  have 
become  thoroughly  warmed  turn  into  a  dish,  and  serve  imme- 
diately. 


66 VEGETABLES 

APPLES  AND  ONIONS— Select  sour  apples,  pare,  core  and 
thinly  'slice.  Slice  about  half  as  many  onions,  put  some  bacon 
fat  in  the  bottom  of  a  frying-pan  and  when  melted  add  the 
apples  and  onions.  Cover  the  pan  and  cook  until  tender,  cook- 
ing rather  slowly.  Sprinkle  with  sugar,  and  serve  with  roast 
pork. 

BACON  AND  SPINACH— Line  a  pudding  dish  with  thin 
slices  of  raw  bacon.  Take  boiled  spinach,  ready  for  the  table, 
season  with  butter,  salt  and  pepper.  Take  also  some  boiled  car- 
rots, turnips  and  onions.  Whip  up  the  yolk  of  an  egg  with 
pepper  and  salt,  and  stir  into  the  carrots  and  turnips.  Arrange 
the  vegetables  alternately  in  the  dish  and  partially  fill  with  boil- 
ing water.  Steam  for  an  hour.  Turn  out  on  a  flat  dish,  and 
serve  with  a  rich  brown  gravy. 

BOILED  CELERY— Trim  off  the  tops  of  the  celery  about 
one-third  of  their  length,  and  also  trim  the  roots  into  rounding 
shape.  Save  the  tops  for  making  cream  of  celery  and  for  gar- 
nishes, cook  the  celery  in  salted  water  until  tender,  drain,  lay 
on  toast,  and  pour  a  cream  sauce  over. 

BOSTON  BAKED  BEANS— Pick  over  a  quart  of  small  pea 
beans,  wash  thoroughly  and  soak  over  night  in  warm  water. 
In  the  morning  parboil  them  until  the  skins  crack  open.  Pour 
off  the  water.  Put  into  the  bottom  of  a  glazed  earthenware  pot, 
made  expressly  for  the  purpose,  a  pint  of  hot  water  in  which 
have  been  dissolved  a  half  tablespoonful  salt,  two  tablespoonfuls 
molasses,  a  half  teaspoonful  mustard,  and  a  pinch  of  soda.  Pack 
in  the  beans  until  about  a  third  full,  then  place  in  it  a  pound 
(or  less,  if  preferred)  of  'streaked  pig  pork,  the  skin  of  which 
has  been  scored.  Cover  with  a  layer  of  beans,  letting  the  rind 
of  the  pork  just  show  through.  Now  add  enough  more  seasoned 
hot  water  to  cover  the  beans,  and  bake  covered  in  a  slow  oven 
all  day  or  night.  When  done  the  beans  should  be  soft,  tender 
and  moist,  but  brown  and  whole,  and  the  pork  cooked  to  a 
jelly. 

BREADED  POTATO  BALLS— Pare,  boil  and  mash  po- 
tatoes and  whip  into  three  cups  of  potato  three  level  tablespoons 
of  butter,  two  tablespoons  of  hot  milk,  salt  and  pepper  to  taste ; 
also  two  teaspoons  of  onion  juice  and  two  level  tablespoons  of 
chopped  parsley,  one-quarter  cup  of  grated  mild  cheese  and  two 
well-beaten  eggs.  Beat  well  and  set  aside  to  cool.  Mold  into 
small  balls,  roll  each  in  beaten  egg,  in  fine  stale  breadcrumbs, 
and  then  fry  in  deep  hot  fat. 


VEGETABLES 67 

CABBAGE  AND  CHEESE— Boil  the  cabbage  in  two  waters, 
then  drain,  cool  and  chop.  Season  well  with  salt  and  pepper  and 
spread  a  layer  in  a  buttered  baking  dish.  Pour  over  this  a  white 
sauce  made  from  a  tablespoonful  each  of  flour  and  butter  and 
a  cup  of  milk.  Add  two  or  three  tablespoonfuls  of  finely  broken 
cheese.  Now  add  another  layer  of  cabbage,  then  more  of  the 
white  sauce  and  cheese,  and  so  on  until  all  the  material  is  used. 
Sprinkle  with  fine  crumbs,  bake  covered  about  half  an  hour,  then 
uncover  and  brown. 

CAULIFLOWER  AU  GRATIN— Select  a  firm,  well-shaped 
cauliflower,  and  after  the  preliminary  soaking  in  cold  salt  water 
throw  into  a  kettle  of  boiling  water  and  cook  half  an  hour,  until 
tender.  Drain,  pick  off  the  flowers  and  lay  to  one  side,  while 
you  pick  the  stalks  into  small  pieces.  Lay  on  the  bottom  of 
a  rather  shallow  buttered  baking  dish,  sprinkle  with  pepper, 
grated  cheese  and  cracker  crumbs.  Dot  with  pieces  of  butter. 
Add  a  little  milk,  then  a  layer  of  the  flowerets  and  another 
sprinkling  of  milk,  cheese  and  pepper. 

CAULIFLOWER  FRITTERS— Soak  and  boil  the  cauli- 
flower in  the  usual  way,  then  separate  into  flowers.  Dip  each 
piece  into  a  thin  batter,  plunge  into  boiling  fat  and  fry  a  delicate 
brown.  Serve  very  hot  on  napkins.  If  preferred,  the  pieces  may 
be  dipped  into  a  mixture  of  salt,  pepper,  vinegar  and  oil,  then 
fried. 

CREAMED  SPAGHETTI— Have  two  quarts  of  water  boil- 
ing in  a  kettle  and  one-third  of  a  pound  of  spaghetti.  Hold  a 
few  pieces  of  the  spaghetti  at  a  time  in  the  water  and  as  the  ends 
soften  turn  them  round  and  round  and  down  into  the  kettle. 
When  all  are  in  the  water  put  on  a  cover  and  cook  the  spaghetti 
twenty  minutes,  then  drain. 

Make  a  cream  sauce  with  a  rounding  tablespoon  each  of  flour 
and  butter  and  one  cup  of  cream.  Season  with  one-half  teaspoon 
of  salt  and  a  few  grains  of  pepper.  Stir  in  the  spaghetti  cut  in 
inch  pieces,  turn  on  to  a  dish,  and  sprinkle  with  finely  grated 
cheese. 

FRIED  CORN — Cut  the  corn  off  the  cob,  leaving  the  grains 
as  separate  as  possible.  Fry  in  just  enough  butter  to  keep  it  from 
sticking  to  the  pan,  stirring  very  often.  When  nicely  browned 
add  salt  and  pepper  and  a  little  rich  cream.  Do  not  set  near 
the  fire  after  adding  the  cream. 


68 VEGETABLES 

FRIED  TOMATOES— Wipe  some  smooth  solid  tomatoes 
and  slice  and  fry  in  a  spider  with  butter  or  pork  fat.  Season 
well  with  salt  and  pepper. 

GLAZED  CARROTS  WITH  PEAS— Wash,  scrape  and  cut 
three  medium-sized  carrots  in  one-fourth  inch  slices,  then  in 
cubes  or  fancy  shapes,  drain  and  put  in  saucepan  with  one-half 
cup  butter,  one-third  cup  sugar,  and  one  tablespoon  fine  chopped 
fresh  mint  leaves.  Cook  slowly  until  glazed  and  tender.  Drain 
and  rinse  one  can  French  peas  and  heat  in  freshly  boiling  water 
five  minutes.  Again  drain  and  season  with  butter,  salt  and 
pepper.  Mound  peas  on  hot  dish  and  surround  with  carrots. 

GLAZED  SWEET  POTATOES— Put  two  rounding  table- 
spoons of  butter  and  one  of  sugar  into  a  casserole  and  set  on  the 
back  of  the  range  to  heat  slowly.  When  hot  lay  in  raw,  pared 
sweet  potatoes  cut  in  halves,  lengthwise.  Dust  with  salt  and 
pepper  and  put  in  another  layer  of  seasoned  potatoes  and  enough 
boiling  water  to  stand  one-half  inch  deep  in  the  dish.  Put  on 
the  close-fitting  cover  and  set  in  the  oven  to  cook  slowly.  When 
the  potatoes  are  tender  serve  in  the  same  dish  with  the  sweet 
sauce  that  will  not  be  entirely  absorbed  in  the  cooking.  This 
way  of  preparing  sweet  potatoes  pleases  the  Southern  taste, 
which  demands  sugar  added  to  the  naturally  sweet  vegetable. 

GLAZED  SWEET  POTATOES— Sweet  potatoes,  like 
squash  and  peas,  lose  a  little  of  their  sweetness  in  cooking,  and 
when  recooked  it  is  well  to  add  a  little  sugar.  Slice  two  large 
cooked  sweet  potatoes  and  lay  in  a  small  baking  dish,  sprinkle 
with  a  level  tablespoon  of  sugar  and  a  few  dashes  of  salt  and 
pepper,  add  also  some  bits  of  butter.  Pour  in  one-half  cup  of 
boiling  water,  bake  half  an  hour,  basting  twice  with  the  butter 
and  water. 

GREEN  MELON  SAUTE— There  are  frequently  a  few  mel- 
ons left  on  the  vines  which  will  not  ripen  sufficiently  to  be  palat- 
able uncooked.  Cut  them  in  halves,  remove  the  seeds  and  then 
cut  in  slices  three-fourths  of  an  inch  thick.  Cut  each  slice  in 
quarters  and  again,  if  the  melon  is  large,  pare  off  the  rind, 
sprinkle  them  slightly  with  salt  and  powdered  sugar,  cover  with 
fine  crumbs,  then  dip  in  beaten  egg,  then  in  crumbs  again,  and 
cook  slowly  in  hot  butter,  the  same  as  eggplant.  Drain,  and 
serve  hot.  When  the  melons  are  nearly  ripe  they  may  be  sauted 
in  butter  without  crumbs. 


VEGETABLES 69 

JAPANESE  OR  CHINESE  RICE— Wash  one  cup  of  rice, 
rubbing  it  through  several  waters  until  the  water  runs  clear. 
Put  in  porcelain-lined  stewpan  with  a  quart  of  soup  stock  and 
bay  leaves  and  boil  twenty  minutes.  The  stock  must  be  hot 
when  added  to  the  rice.  Shake  the  kettle  in  which  it  is  cooking 
several  times  during  the  cooking  and  lift  occasionally  with  a 
fork.  Do  not  stir.  Pour  off  any  superfluous  stock  remaining 
at  the  end  of  twenty  minutes,  and  set  on  the  back  of  the  stove 
or  in  the  oven,  uncovered,  to  finish  swelling  and  steaming.  Just 
before  serving  add  one  cup  of  hot  tomato  juice,  a  quarter  cup 
of  butter,  a  tablespoon  chopped  parsley,  a  dash  of  paprika,  and 
one  tablespoon  of  grated  cheese.  Serve  with  grated  cheese. 

LIMA  BEANS  WITH  NUTS— Soak  one  cup  of  dry  lima 
beans  over  night.  In  the  morning  rip  off  the  skins,  rinse  and 
put  into  the  bean  pot  with  plenty  of  water  and  salt  to  season, 
rather  more  than  without  the  nuts.  Let  cook  slowly  in  the  oven 
and  until  perfectly  tender;  add  one-half  cup  of  walnut  meal, 
stirring  it  in  well ;  let  cook  a  few  minutes,  and  serve. 

MACARONI  WITH  APRICOTS— Stew  twenty  halves  of 
fresh  apricots  in  half  a  cup  of  sugar  and  enough  water  to  make 
a  nice  sirup  when  they  are  done.  Before  removing  from  the  fire 
add  a  heaping  tablespoonful  of  brown  flour  and  cook  until  the 
sirup  is  heavy  and  smooth.  Parboil  ten  sticks  of  macaroni 
broken  in  two-inch  pieces,  drain,  add  to  one  pint  of  scalding  hot 
milk  two  ounces  of  sugar.  Throw  in  the  parboiled  macaroni 
and  allow  it  to  simmer  until  the  milk  is  absorbed;  stir  it  often. 
Pour  all  the  juice  or  sauce  from  the  apricots  into  the  macaroni, 
cover  the  macaroni  well,  set  on  back  of  the  stove  for  fifteen 
minutes,  then  take  off  and  allow  to  cool.  When  cold  form  a 
pile  of  macaroni  in  the  center  of  the  dish  and  cover  with  apri- 
cots, placing  them  in  circles  around  and  over  it. 

MACARONI  AND  CHEESE— Cook  macaroni  broken  up 
into  short  length  in  boiling  salted  water.  Boil  uncovered  for 
twenty  or  thirty  minutes,  then  drain.  Fill  a  buttered  pudding 
dish  with  alternate  layers  of  macaroni  and  grated  cheese,  sprink- 
ling pepper,  salt  and  melted  butter  over  each  layer.  Have  top 
layer  of  cheese,  moisten  with  rich  milk,  bake  in  moderate  oven 
until  a  rich  brown. 

SCRAMBLED  CAULIFLOWER— Trim  off  the  coarse  outer 
leaves  of  a  cauliflower.  After  soaking  and  cooking,  drain  well 
and  divide  into  branches.  Sprinkle  with  nutmeg,  salt  and  pepper 
and  toss  into  a  frying  pan  with  hot  butter  or  olive  oil. 


TO VEGETABLES 

MACARONI  OR  SPAGHETTI  SERVED  IN  ITALIAN 
STYLE — Break  a  pound  of  macaroni  or  spaghetti  into  small 
pieces.  Put  into  boiling  salted  water  and  boil  about  twenty 
minutes.  Then  drain  and  arrange  on  platter.  Sprinkle  on  each 
layer  grated  cheese  and  mushroom  sauce.  Serve  hot. 

MUSHROOM  SAUCE,  ITALIAN  STYLE— (For  maca- 
roni, spaghetti,  ravioli  and  rice.) — A  small  piece  of  butter  about 
the  size  of  an  egg.  One  or  two  small  onions,  cut  very  small. 
About  two  pounds  of  beef.  Let  all  brown.  Prepare  as  you 
would  a  pot  roast.  Add  Italian  dried  mushrooms,  soaked  over 
night  in  hot  water,  chopped  in  small  pieces.  Add  about  one- 
half  can  of  tomatoes.  Let  all  cook  well.  Salt  and  pepper  to 
taste.  Add  a  little  flour  to  thicken. 

MOLD  SPINACH — Remove  roots  and  decayed  leaves,  wash 
in  several  waters  until  no  grit  remains.  Boil  in  water  to  nearly 
cover  until  tender,  drain,  rinse  in  cold  water,  drain  again,  chop 
very  fine,  reheat  in  butter,  season  with  salt  and  pepper  and  pack 
in  small  cups.  Turn  out  and  garnish  with  sifted  yolk  of  egg. 

NUT  PARSNIP  STEW— Wash,  scrape  and  slice  thin  two 
good-sized  parsnips.  Cook  until  perfectly  tender  in  two  quarts 
of  water.  When  nearly  done  add  a  teaspoon  of  salt  and  when 
thoroughly  done  a  teaspoon  of  flour  mixed  with  a  little  cold 
water,  stir  well  and  let  boil  until  the  flour  is  well  cooked,  then 
stir  in  one-half  cup  of  walnut  meal,  let  boil  up  once,  and  serve 
immediately. 

POTATOES  A  LA  MAITRE  D'HOTEL— Slice  cold  boiled 
potatoes  thin.  Melt  a  rounding  tablespoonful  of  butter  in  a 
saucepan,  add  a  heaping  pint  bowl  of  the  potatoes,  season  with 
salt  and  pepper,  and  heat.  Now  add  a  teaspoon  of  lemon  juice 
and  the  same  of  finely  minced  parsley,  and  serve  at  once. 

POTATOES  AU  GRATIN — Make  a  white  sauce,  using  one 
tablespoonful  of  butter,  one  of  flour,  one-half  a  teaspoonful  salt, 
one-quarter  of  a  teaspoonful  of  white  pepper  and  one  cupful  of 
milk.  Cut  cold  boiled  potatoes  into  thick  slices,  or,  better  still, 
into  half-inch  cubes.  Butter  a  baking  dish,  put  in  it  a  layer  of 
the  sauce,  then  one  of  the  potatoes,  previously  lightly  seasoning 
with  salt  and  pepper.  Continue  until  all  are  in,  the  proportion 
of  potato  being  about  two  cupfuls. 

To  one  cupful  of  dried  and  sifted  bread-crumbs,  add  one  tea- 
spoonful  of  melted  butter  and  stir  until  it  is  evenly  mixed 
through.  Spread  this  over  the  contents  of  the  baking  dish,  and 


VEGETABLES 71 

place  in  a  quick  oven  for  twenty  minutes,  or  until  nicely  browned. 
For  a  change,  a  little  onion  juice,  chopped  parsley  or  grated 
cheese  may  be  added  to  the  sauce. 

POTATO  CREAMED— Cut  cold  boiled  potatoes  into  small 
dice  and  cover  them  in  a  small  saucepan  with  milk.  Let  them 
stand  where  they  will  heat  slowly  and  absorb  nearly  all  the  milk. 
When  hot  add  to  one  pint  of  potatoes  a  tablespoon  of  salt  and  a 
dash  of  white  pepper.  Sprinkle  a  little  finely  chopped  parsley 
over  the  top  as  a  garnish. 

POTATO  MOLD— Mash  some  potato  smoothly,  add  to  it 
some  butter  and  a  little  milk  to  make  it  smooth  but  not  wet. 
Season  with  white  pepper  and  salt  and  add  enough  chopped  pars- 
ley to  make  it  look  pretty.  Press  into  greased  mold  and  bake  for 
half  an  hour  until  lightly  browned.  Dust  with  crumbs  and  serve. 

POTATO  PARISIENNE— Potato  marbles  seasoned  with 
minced  parsley,  butter  and  lemon  juice  are  liked  by  many.  Oth- 
ers find  that  they  are  not  sufficiently  seasoned,  that  is,  the  season- 
ing has  not  penetrated  into  the  potatoes,  especially  if  a  large  cut- 
ter has  been  used.  This  method  will  be  found  to  remedy  this 
fault,  giving  a  seasoning  which  reaches  every  portion  of  the  po- 
tato. It  may  not  be  quite  so  attractive  as  the  somewhat  under- 
done marbles,  but  the  flavor  is  finer. 

Pare  the  potatoes  and  steam  or  boil  them  until  soft,  being 
careful  they  do  not  cook  too  fast.  Drain  off  the  water  and  let 
them  stand  uncovered  until  dry.  Then  cut  in  quarters  length- 
wise, and  then  in  thin  slices,  letting  them  drop  into  a  stew-pan 
containing  melted  butter,  salt  and  paprika.  When  all  are  sliced 
cover  them  and  let  them  heat  for  a  few  minutes,  add  minced  pars- 
ley and  lemon  juice,  shake  them  about  'so  the  seasoning  will  be 
well  mixed  and  serve  at  once. 

POTATO  PUFFS— No.  1— To  one  cup  of  mashed  potato  add 
one  tablespoon  of  butter,  one  egg,  beaten  light,  one-half  cup  of 
cream  or  milk,  a  little  salt.  Beat  well  and  fill  popover  pans  half 
full.  Bake  until  brown  in  quick  oven. 

POTATO  PUFFS— No.  2— Add  hot  milk  to  cold  mashed  po- 
tato beat  up  thoroughly.  Add  one  or  two  well-beaten  eggs,  leav- 
ing out  the  yolks  if  preferred  whiter.  Drop  in  spoonfuls  on  a 
buttered  tin,  place  a  piece  of  butter  on  the  top  of  each  and  bake 
a  delicate  brown  or  put  in  a  pudding  dish  and  butter  the  top  and 
bake  till  of  a  light  brown  on  top.  Fifteen  minutes  in  a  hot  oven 
will  be  sufficient. 


72 VEGETABLES 

RICE  A  LA  GEORGIENNE  FOR  FIVE  PERSONS— Wash 
one  pound  of  rice  in  several  changes  of  cold  water  until  water  is 
clear,  and  cook  until  soft,  but  not  soft  enough  to  mash  between 
the  fingers.  Let  it  drip,  cool  and  drip  again.  Add  it  to  one-quar- 
ter pound  of  melted  butter,  not  browned,  season  with  salt  and  pep- 
per. Mix  thoroughly;  bake  in  covered  dish  for  twenty  minutes. 

RICE  IN  TOMATOES— Cook  some  rice  in  boiling  salted 
water  until  tender  and  season  highly  with  pepper.  Cut  a  small 
slice  from  the  top  of  each  ripe  tomato,  take  out  the  seeds,  fill  with 
the  seasoned  rice,  put  a  bit  of  butter  on  each,  set  in  the  oven  and 
bake  until  the  tomato  is  tender. 

RICE  SERVED  IN  ITALIAN  STYLE  WITH  MUSH- 
ROOM SAUCE — Steam  or  boil  one-half  pound  of  rice  until  done, 
then  drain.  Remove  meat  from  mushroom  sauce.  Drop  rice  into 
mushroom  sauce  and  cook  about  five  minutes.  Pour  on  platter 
and  sprinkle  heavy  with  grated  cheese. 

SCALLOPED  TOMATOES— Drain  a  half  can  of  tomatoes 
from  some  of  their  liquor  and  season  with  salt,  pepper,  a  few 
drops  of  onion  juice  and  one  teaspoonful  sugar.  Cover  the  bot- 
tom of  a  small  buttered  baking  dish  with  buttered  cracker 
crumbs,  cover  with  tomatoes  and  sprinkle  the  top  thickly  with 
buttered  crumbs.  Bake  in  a  hot  oven.  Buttered  cracker  crumbs 
are  made  by  simply  rolling  common  crackers  with  a  rolling  pin 
and  allowing  one-third  cupful  of  melted  butter  to  each  cupful  of 
crumbs.  This  recipe  takes  about  one  and  one-third  cupfuls  of 
crumbs. 

SPAGHETTI  A  L'lTALIENNE— Let  it  cook  until  the  water 
nearly  boils  away  and  it  is  very  soft.  The  imported  spaghetti  is 
so  firm  that  it  may  be  cooked  a  long  time  without  losing  its  shape. 
When  the  water  has  boiled  out,  watch  it  and  remove  the  cover  so 
it  will  dry  off.  Then  draw  the  mass  to  one  side  and  put  in  a 
large  lump  of  butter,  perhaps  a  tablespoon,  and  let  it  melt,  then 
stir  in  until  the  butter  is  absorbed,  and  pour  on  one  cup  of  the 
strained  juice  from  canned  tomatoes.  Season  with  salt  and  papri- 
ka, and  let  it  stew  until  the  spaghetti  has  absorbed  the  tomato. 
The  spaghetti,  if  cooked  until  soft,  will  thicken  the  tomato  suffi- 
ciently and  it  is  less  work  than  to  make  a  tomato  sauce.  Turn  out 
and  serve  as  an  entree,  or  a  main  dish  for  luncheon  and  pass 
grated  sap  sago  or  other  cheese  to  those  who  prefer  it.  When 
you  have  any  stock  like  chicken  or  veal,  add  that  with  the  tomato 
or  alone  if  you  prefer  and  scant  the  butter. 


VEGETABLES 73 

STUFFED  CABBAGE— Cut  the  stalk  out  of  two  or  more 
young  cabbages  and  fill  with  a  stuffing  made  from  cooked  veal, 
chopped  or  ground  very  fine,  seasoned  well  with  salt  and  pepper, 
and  mixed  with  the  beaten  yolk  of  an  egg.  Tie  a  strip  of  cheese 
cloth  round  each  cabbage,  or  if  small,  twine  will  hold  each  to- 
gether. Put  into  a  kettle  with  boiling  water  to  cover  and  cook 
until  tender.  Drain,  unbind  and  serve  hot. 

STUFFED  EGG  PLANT— Wash  a  large  egg  plant,  cut  in 
halves  the  long  way  and  scoop  the  inside  out  with  a  teaspoon, 
leaving  each  shell  quite  empty,  but  unbroken.  Cook  the  inside 
portion  in  one-half  cup  of  water,  then  press  through  a  'strainer 
and  mix  with  one-half  cup  of  bread  crumbs,  one  rounding  table- 
spoon of  butter  and  season  with  salt  and  pepper.  The  shells 
should  lie  in  salt  and  water  after  scraping,  and  when  ready  to  fill 
them  wipe  them  dry  and  pack  the  filling.  Scatter  fine  crumbs 
over  the  top,  dot  with  butter  and  bake  twenty  minutes. 

STUFFED  POTATOES— Select  smooth,  even  sized  potatoes 
and  bake  until  done.  Remove  one  end,  carefully  scrape  out  the 
center  of  each  mash  and  season  with  salt  and  butter,  add  a  gener- 
ous portion  of  nut  meat  and  fill  the  shells  with  the  mixture. 
Cover  with  the  piece  that  was  cut  off,  wrap  each  potato  in  tissue 
paper  and  serve. 

CORN  STEWED  WITH  CREAM— Select  a  half  dozen  ears 
of  Indian  corn,  remove  the  silks  and  outer  husks,  place  them  in  a 
saucepan  and  cover  with  water.  Cook,  drain,  and  cut  the  corn 
off  the  cobs  with  a  sharp  knife,  being  very  careful  that  none  of 
the  cob  adheres  to  the  corn.  Place  in  a  stew-pan  with  one  cup  of 
hot  bechamel  sauce,  one-half  breakfast-cupful  of  cream  and  about 
one-quarter  of  an  ounce  of  butter.  Season  with  pepper  and  salt 
and  a  little  grated  nutmeg.  Cook  gently  on  a  stove  for  five  min- 
utes, place  in  a  hot  dish  and  serve. 


SAUCES 

CUCUMBER  SAUCE— Pare  two  good  sized  cucumbers  and 
cut  a  generous  piece  from  the  stem  end.  Grate  on  a  coarse  grater 
and  drain  through  cheese  cloth  for  half  an  hour.  Season  the  pulp 
with  salt,  pepper  and  vinegar  to  suit  the  taste.  Serve  with 
broiled,  baked  or  fried  fish. 

GHERKIN  SAUCE— Put  a  sprig  of  thyme,  a  bay-leaf,  a  clove 
of  garlic,  two  finely  chopped  shallots,  and  a  cayenne  pepper,  and 
salt  into  a  saucepan,  with  one  breakfast  cup  of  vinegar.  Place 
pan  on  fire  and  when  contents  have  boiled  for  thirty  minutes,  add 
a  breakfast  cup  of  stock  or  good  broth.  Strain  it  through  a  fine 
hair  sieve  and  stir  in  one  and  one-half  ounces  of  liquefied  butter 
mixed  with  a  little  flour  to  thicken  it.  Place  it  back  in  the  sauce- 
pan and  when  it  boils  stir  in  it  a  teaspoonful  or  so  of  parsley  very 
finely  chopped,  two  or  three  ounces  of  pickle  gherkins,  and  a  lit- 
tle salt  if  required. 

GIBLET  SAUCE — Put  the  giblets  from  any  bird  in  the  sauce- 
pan with  sufficient  stock  or  water  to  cover  them  and  boil  for  three 
hours,  adding  an  onion  and  a  few  pepper-corns  while  cooking. 
Take  them  out,  and  when  they  are  quite  tender  strain  the  liquor 
into  another  pan  and  chop  up  the  gizzards,  livers,  and  other  parts 
into  small  pieces.  Take  a  little  of  the  thickening  left  at  the  bot- 
tom of  the  pan  in  which  a  chicken  or  goose  has  been  braised,  and 
after  the  fat  has  been  taken  off,  mix  it  with  the  giblet  liquor  and 
boil  until  dissolved.  Strain  the  sauce,  put  in  the  pieces  of  giblet, 
and  serve  hot. 

GOOSEBERRY  SAUCE— Pick  one  pound  of  green  goose- 
berries and  put  them  into  a  saucepan  with  sufficient  water  to  keep 
them  from  burning,  when  'soft  mash  them,  grate  in  a  little  nut- 
meg and  sweeten  to  taste  with  moist  sugar.  This  sauce  may  be 
served  with  roast  pork  or  goose  instead  of  apple  sauce.  It  may 
also  be  served  with  boiled  mackerel.  A  small  piece  of  butter  will 
make  the  sauce  richer. 

74 


SAUCES 75 

HALF-GLAZE  SAUCE— Put  one  pint  of  clear  concentrated 
veal  gravy  in  a  saucepan,  mix  it  with  two  wine-glassfuls  of  Ma- 
deira, a  bunch  of  sweet  herbs,  and  set  both  over  the  fire  until  boil- 
ing. Mix  two  tablespoonfuls  of  potato  flour  to  a  smooth  paste 
with  a  little  cold  water,  then  mix  it  with  the  broth  and  stir  until 
thick.  Move  the  pan  to  the  side  of  the  fire  and  let  the  sauce  boil 
gently  until  reduced  to  two-thirds  of  its  original  quantity.  Skim 
it  well,  pass  it  through  a  silk  sieve,  and  it  is  ready  for  use. 

HAM  SAUCE — After  a  ham  is  nearly  all  used  up  pick  the 
small  quantity  of  meat  still  remaining,  from  the  bone,  scrape 
away  the  uneatable  parts  and  trim  off  any  rusty  bits  from  the 
meat,  chop  the  bone  very  small  and  beat  the  meat  almost  to  a 
paste.  Put  the  broken  bones  and  meat  together  into  a  saucepan 
over  a  slow  fire,  pour  over  them  one-quarter  pint  of  broth,  and 
stir  about  one-quarter  of  an  hour,  add  to  it  a  few  'sweet  herbs,  a 
seasoning  of  pepper  and  one-half  pint  of  good  beef  stock.  Cover 
the  saucepan  and  stir  very  gently  until  well  flavored  with  herbs, 
then  strain  it.  A  little  of  this  added  to  any  gravy  is  an  improve- 
ment. 

HORSERADISH  SAUCE — Place  in  a  basin  one  tablespoon- 
ful  of  moist  sugar,  one  tablespoonful  of  ground  mustard,  one 
teacupful  of  grated  horseradish,  and  one  teaspoonful  of  turmeric, 
season  with  pepper  and  salt  and  mix  the  ingredients  with  a  tea- 
cupful  of  vinegar  or  olive  oil.  When  quite  smooth,  turn  the  sauce 
into  a  sauceboat,  and  it  is  ready  to  be  served. 

LEMON  BUTTER— Cream  four  level  tablespoons  of  butter 
and  add  gradually  one  tablespoon  of  lemon  juice  mixing  thor- 
oughly. 

LEMON  SAUCE  FOR  FISH— Squeeze  and  strain  the  juice 
of  a  large  lemon  into  a  lined  saucepan,  put  in  with  it  one-fourth 
pound  butter  and  pepper,  and  salt  to  taste.  Beat  it  over  the  fire 
until  thick  and  hot,  but  do  not  allow  to  boil.  When  done  mix 
with  sauce  the  beaten  yolks  of  two  eggs.  It  is  then  ready  to  be 
served. 

LOBSTER  BUTTER — Take  the  head  and  spawn  of  some 
hen  lobsters,  put  them  in  a  mortar  and  pound,  add  an  equal  quan- 
tity of  fresh  butter,  and  pound  both  together,  being  sure  they  are 
thoroughly  mixed.  Pass  this  through  a  fine  hair  sieve,  and  the 
butter  is  then  ready  for  use.  It  is  very  nice  for  garnishing  or  for 
making  sandwiches. 


76 SAUCES 

MAITRE  D'HOTEL  BUTTER— Cream  one-fourth  cup  of 
butter.  Add  one-half  teaspoon  salt,  a  dash  of  pepper  and  a  table- 
spoon of  fine  chopped  parsley,  then,  very  slowly  to  avoid  curd- 
ling, a  tablespoon  of  lemon  juice.  This  sauce  is  appropriate  for 
beefsteak  and  boiled  fish. 

SAUCE  A  LA  METCALF— Put  two  or  three  tablespoonfuls 
of  butter  in  a  saucepan,  and  when  it  melts  add  about  a  table- 
spoonful  of  Liebig's  Extract  of  Beef;  season  and  gradually  stir 
in  about  a  cupful  of  cream.  After  taking  off,  add  a  wine-glassful 
of  Sherry  or  Madeira. 

PARSLEY  AND  LEMON  SAUCE— Squeeze  the  juice  from 
a  lemon,  remove  the  pips,  and  mince  fine  the  pulp  and  rind. 
Wash  a  good  handful  of  parsley,  and  shake  it  as  dry  as  possible, 
and  chop  it,  throwing  away  the  stalks.  Put  one  ounce  of  butter 
and  one  tablespoonful  of  flour  into  a  saucepan,  and  stir  over  fire 
until  well  mixed.  Then  put  in  the  parsley  and  minced  lemon, 
and  pour  in  as  much  clear  stock  as  will  be  required  to  make  the 
sauce.  Season  with  a  small  quantity  of  pounded  mace,  and  stir 
the  whole  over  the  fire  a  few  minutes.  Beat  the  yolks  of  two 
eggs  with  two  tablespoonfuls  of  cold  stock,  and  move  the  sauce 
to  the  side  of  the  fire,  and  when  it  has  cooled  a  little,  stir  in  the 
eggs.  Stir  the  sauce  for  two  minutes  on  the  side  of  the  fire,  and 
it  will  be  ready  for  serving. 

POIVRADE  SAUCE— Put  in  a  stew-pan  six  scallions,  a  lit- 
tle thyme,  a  good  bunch  of  parsley,  two  bay-leaves,  a  dessert- 
spoonful of  white  pepper,  two  tablespoons  of  vinegar  and  two 
ounces  of  butter,  and  let  all  stew  together  until  nearly  all  the 
liquor  has  evaporated;  add  one  teacupful  of  stock,  two  teacup- 
fuls  of  Spanish  sauce.  Boil  this  until  reduced  to  one-half,  then 
serve. 

ROYAL  SAUCE — Put  four  ounces  of  fresh  butter  and  the 
yolks  of  two  fresh  eggs  into  a  saucepan  and  stir  them  over  the 
fire  until  the  yolks  begin  to  thicken,  but  do  not  allow  them  to 
cook  hard.  Take  sauce  off  the  fire  and  stir  in  by  degrees  two 
tablespoonfuls  of  tarragon  vinegar,  two  tablespoons  of  Indian 
soy,  one  finely  chopped  green  gherkin,  one  small  pinch  of  cay- 
enne pepper,  and  a  small  quantity  of  salt.  When  well  incor- 
porated keep  sauce  in  a  cold  place.  When  cold  serve  with  fish. 

SAUCE  FOR  FISH — Simmer  two  cups  of  milk  with  a  slice 
of  onion,  a  slice  of  carrot  cut  in  bits,  a  sprig  of  parsley  and  a  bit 
of  bay-leaf  for  a  few  minutes.  Strain  onto  one-quarter  cup  of 


SAUCES 77 

butter  rubbed  smooth  with  the  same  flour.  Cook  five  minutes 
and  season  with  a  level  teaspoon  of  salt  and  a  saltspoon  of 
pepper. 

SAUCE  MAYONNAISE— Place  in  an  earthen  bowl  a  couple 
of  fresh  egg  yolks  and  one-half  teaspoonful  of  ground  English 
mustard,  half  pinch  of  salt,  one-half  saltspoonful  red  pepper,  and 
stir  well  for  about  three  minutes  without  stopping,  then  pour  in, 
one  drop  at  a  time,  one  and  one-half  cupfuls  of  best  olive  oil,  and 
should  it  become  too  thick,  add  a  little  at  a  time  some  good  vine- 
gar, stirring  constantly. 

SAUCE  TART  ARE — Use  one-half  level  teaspoon  of  salt  and 
mustard,  one  teaspoon  of  powdered  sugar,  and  a  few  grains  of 
cayenne  beaten  vigorously  with  the  yolks  of  two  eggs.  Add  one- 
half  cup  of  olive  oil  slowly  and  dilute  as  needed  with  one  and 
one-half  tablespoon  of  vinegar.  Add  one-quarter  cup  of  chopped 
pickles,  capers  and  olives  mixed. 

TARTAR  SAUCE — Mix  one  tablespoon  of  vinegar,  one 
teaspoon  of  lemon  juice,  a  saltspoon  of  salt,  a  tablespoon  of  any 
good  catsup  and  heat  over  hot  water.  Heat  one-third  cup  of  but- 
ter in  a  small  saucepan  until  it  begins  to  brown,  then  strain  onto 
the  other  ingredients  and  pour  over  the  fish  on  the  platter. 

SHRIMP  SAUCE — Pour  one  pint  of  poivrade  sauce  and  but- 
ter sauce  into  a  saucepan  and  boil  until  somewhat  reduced.  Thick- 
en the  sauce  with  two  ounces  of  lobster  butter.  Pick  one  and 
one-half  pints  of  shrimps,  put  them  into  the  sauce  with  a  small 
quantity  of  lemon  juice,  stir  the  sauce  by  the  side  of  the  fire  for 
a  few  minutes,  then  serve  it. 

SAUCE  FOR  FRIED  PIKE— Peel  and  chop  very  fine  one 
small  onion,  one  green  pepper,  half  a  peeled  clove,  and  garlic. 
Season  with  salt,  red  pepper  and  half  a  wineglassful  of  good 
white  wine.  Boil  about  two  minutes  and  add  a  gill  of  tomato 
sauce  and  a  small  tomato  cut  in  dice  shaped  pieces.  Cook  about 
ten  minutes. 


ROLLS,   BREAD  AND   MUFFINS 

BREAKFAST  ROLLS— Sift  a  quart  of  flour  and  stir  into  it 
a  saltspoonful  of  sugar,  a  cup  of  warm  milk,  two  tablespoonfuls 
of  melted  shortening  and  two  beaten  eggs.  Dissolve  a  quarter 
of  a  cake  of  compressed  yeast  in  a  little  warm  milk  and  beat  in 
last  of  all.  Set  the  dough  in  a  bowl  to  rise  until  morning.  Early 
in  the  morning  make  lightly  and  quickly  into  rolls  and  set  to  rise 
near  the  range  for  twenty  minutes. 

EGG  ROLLS — Two  cups  flour,  one  level  teaspoon  salt,  two 
level  teaspoons  baking  powder,  two  level  tablespoons  lard,  two 
level  tablespoons  butter,  one  egg,  one-half  cup  milk.  Sift  to- 
gether the  flour,  salt,  and  baking  powder,  work  in  the  shortening 
with  the  fingers. 

Add  the  egg  well  beaten  and  mixed  with  the  milk.  Mix  well, 
toss  onto  a  floured  board  and  knead  lightly.  Roll  out  and  cut 
in  two-inch  squares.  Place  a  half-inch  apart  in  a  buttered  pan. 
Gash  the  center  of  each  with  a  sharp  knife.  Brush  over  with 
sugar  and  water,  and  bake  fifteen  minutes  in  a  hot  oven. 

EXCELLENT  TEA  ROLLS — Scald  one  cup  of  milk  and 
turn  into  the  mixing  bowl.  When  nearly  cool  add  a  whole  yeast 
cake  and  beat  in  one  and  a  half  cups  of  flour.  Cover  and  let  rise. 
Add  one-quarter  cup  of  sugar,  one  level  teaspoon  of  salt,  two 
beaten  eggs,  and  one-third  cup  of  butter.  Add  flour  enough  to 
make  a  dough  that  can  be  kneaded.  Cover  and  let  rise.  Roll 
out  one-half  inch  thick,  cut  in  rounds,  brush  one-heal  each  with 
melted  butter,  fold  and  press  together.  Set  close  together  in  the 
pan,  cover  with  a  cloth,  let  rise,  and  bake. 

LIGHT  LUNCHEON  ROLLS— Heat  one  cup  of  milk  to  the 
scalding  point  in  a  double  boiler,  add  one  rounding  tablespoon 
of  butter,  one  level  tablespoon  of  sugar,  and  one  level  teaspoon  of 
salt.  Stir  and  set  into  cold  water  until  lukewarm,  then  add  one 
yeast  cake  dissolved  in  one-quarter  cup  of  lukewarm  water,  and 
two  cups  of  flour.  Beat  hard  for  two  or  three  minutes,  cover, 

78 


ROLLS,  BREAD  AND  MUFFINS 79 

and  let  rise  until  very  light.  Add  flour  to  make  a  dough  that  can 
be  kneaded  and  let  rise  again.  Knead,  shape  into  small  rolls. 
Set  them  close  together  in  a  buttered  baking  pan,  let  rise  light, 
and  bake  in  a  quick  oven. 

A  PAN  OF  ROLLS— Scald  one  pint  of  milk  and  add  one 
rounding  tablespoon  of  lard.  Mix  in  one  quart  of  sifted  bread 
flour,  one-quarter  cup  of  sugar,  a  saltspoon  of  salt  and  one-half 
yeast  cake  dissolved  in  one-half  cup  of  lukewarm  water.  Cover 
and  let  rise  over  night.  In  the  morning  roll  half  an  inch  thick 
cut  into  rounds,  spread  a  little  soft  butter  on  one-half  of  each, 
fold  over  and  press  together.  Let  rise  until  light  and  bake  in  a 
quick  oven.  Rolls  may  be  raised  lighter  than  a  loaf  of  bread 
because  the  rising  is  checked  as  soon  as  they  are  put  into  the 
oven. 

RAISED  GRAHAM  ROLLS— Scald  two  cups  of  milk  and 
melt  in  it  two  level  tablespoons  of  butter  and  one-half  level  tea- 
spoon of  salt.  When  cool  add  two  tablespoons  of  molasses  and 
one-half  yeast  cake  dissolved  in  a  little  warm  water.  Add  white 
flour  to  make  a  thin  batter,  beat  until  smooth  and  set  in  a  warm 
place  until  light.  When  well  risen  stir  in  whole  meal  to  make  a 
dough  just  stiff  enough  to  knead.  Knead  until  elastic  then  place 
it  in  the  original  bulk.  Flour  the  board  and  turn  the  risen  dough 
out  carefully,  pat  out  one  inch  thick  with  the  rolling  pin  and 
make  into  small  rolls.  Place  these  rolls  close  together  in  the 
pan,  brush  over  with  milk  and  let  rise  until  very  light.  Bake  in 
a  quick  oven. 

RYE  BREAKFAST  CAKES— Beat  the  egg  light,  add  one- 
half  cup  of  sugar,  two  cups  of  milk,  a  saltspoon  of  salt,  one  and 
one-half  cups  of  rye  meal,  one  and  one-half  cups  of  flour  and 
three  level  teaspoons  of  baking  powder.  Bake  in  a  hot  greased 
gem  pan. 

BREAKFAST  CAKES— Sift  one  cup  of  corn  meal,  one-quar- 
ter teaspoon  of  salt  and  two  level  teaspoons  of  sugar  together, 
stir  in  one  cup  of  thick  sour  milk,  one-half  tablespoonful  melted 
butter,  one  well  beaten  egg  and  one-half  teaspoon  of  soda,  meas- 
ured level.  Beat  hard  and  bake  in  gem  pans  in  a  quick  oven. 

SCOTCH  OAT  CAKES— Can  be  either  fried  on  a  griddle  or 
broiled  over  a  fire.  The  meal  for  this  purpose  should  be  ground 
fine.  Put  a  quart  of  the  meal  in  a  baking  dish  with  a  teaspoonful 
of  salt.  Pour  in  little  by  little  just  enough  cold  water  to  make  a 


80 ROLLS,  BREAD  AND  MUFFINS 

dough  and  roll  out  quickly  before  it  hardens  into  a  circular  sheet 
about  a  quarter  of  an  inch  thick.  Cut  into  four  cakes  and  bake 
slowly  for  about  twenty  minutes  on  an  iron  griddle.  Do  not 
turn  but  toast  after  they  are  cooked. 

SCOTCH  SCONES— Two  cups  flour,  four  level  teaspoons 
baking  powder,  two  level  tablespoons  sugar,  one  level  teaspoon 
salt,  three  level  tablespoons  butter,  one  whole  egg  or  two  yolks, 
one  cup  buttermilk.  Sift  together  the  flour,  baking  powder, 
sugar  and  salt,  and  work  in  the  butter  with  the  fingers,  then  add 
the  buttermilk  and  egg  well  beaten.  Mix  well,  turn  onto  floured 
board  and  knead  slightly.  Roll  out  one-half  inch  thick.  Cut 
with  small  biscuit  cutter  and  cook  on  a  hot  griddle,  turning  once. 

LOG  CABIN  TOAST  FOR  BREAKFAST— This  is  made 
up  of  long  strips  of  bread  cut  to  the  thinness  of  afternoon  tea 
sandwiches,  then  toasted  a  delicate  brown.  All  are  lightly  but- 
tered and  piled  on  a  hot  plate  log  cabin  fashion. 

OLD  FASHION  RUSKS— At  night  make  a  sponge  as  for 
bread  with  two  cups  of  scalded  milk,  a  teaspoon  of  salt,  yeast 
and  flour.  In  the  morning  put  half  a  cup  of  butter  into  two  cups 
of  milk  and  heat  until  the  butter  is  barely  melted,  add  this  to  the 
sponge,  one  cup  of  sugar  and  three  beaten  eggs.  Add  flour  to 
make  a  dough  that  can  be  kneaded.  Let  rise  very  light.  Roll 
out  one  and  one-half  inches  thick,  cut  in  round  cakes,  let  rise 
and  bake  a  deep  yellow  color. 

WAFFLES  SOUTHERN  STYLE— One  pint  of  flour,  one 
pint  buttermilk,  one  egg,  half  teaspoon  soda  dissolved  in  little 
water,  one  teaspoon  sugar,  one  teaspoon  salt,  one  teaspoon  bak- 
ing powder,  one  tablespoon  cornmeal,  one  tablespoon  melted  but- 
ter. Mix  as  any  other  batter  cake  or  waffles. 

WHOLE  WHEAT  POPOVERS— Put  two-thirds  cup  of 
whole  wheat  meal,  one  and  two-thirds  cup  of  white  flour,  and 
one-half  level  teaspoon  of  salt  into  a  sifter  and  sift  three  times. 
Pour  two  cups  of  milk  on  slowly  and  stir  until  smooth.  Beat 
two  eggs  five  minutes,  add  to  the  first  mixture,  and  beat  again 
for  two  minutes.  Turn  into  hot  greased  iron  gem  pans  and  bake 
half  an  hour  in  a  rather  quick  oven. 

BERRY  MUFFINS— Mix  two  cups  sifted  flour,  one-half 
teaspoon  salt  and  two  rounded  teaspoons  baking  powder.  Cream 
one-quarter  cup  of  butter  with  one-half  cup  sugar,  add  well  beat- 
en yolk  of  one  egg,  one  cup  milk,  the  flour  mixture  and  white  of 


ROLLS,  BREAD  AND  MUFFINS 81. 

egg  beaten  stiff.  Stir  in  carefully  one  heaped  cup  blueberries 
which  have  been  picked  over,  rinsed,  dried  and  rolled  in  flour^ 
Bake  in  muffin  pans  twenty  minutes. 

BUTTERMILK  MUFFINS— Sift  four  cups  of  'flbtt^fsbfe-' 
quarter  cup  of  cornmeal,  and  one  level  teaspoon  each  of  salt 
and  soda  three  times.  Beat  two  jeggs  'well,  add  a  level  table- 
spoon of  sugar,  four  cups  of  buttermilk,  the  dry  ingredients,  and 
beat  hard  for  two  minutes.  Bake  in  muffin  rings  or  hot  greased 
gem  pans.  One-half  the  recipe  will  be  enough  for  a  small  family. 

ENGLISH  MUFFINS— One  pint  milk,  two  level  tablespoons  ' 
shortening  (butter  or  lard),  two  level  teaspoons  sugar,  one  level 
teaspoon  salt,  one  yeast  cake  dissolved  in  one^fourth  cup  luke- 
warm water,  flour.  Scald  the  milk  and  add  the  shortening,  sugar, 
and  salt.  When  lukewarm  add  the  yeast  and  sufficient  flour  to 
make  a  good  batter.  Here  one's  judgment  must  be  used.  Beat 
well  and  let  rise  until  double  in  bulk.  Warm  and  butter  a  grid- 
dle and  place  on  it  buttered  muffin  rings.  Fill  not  quite  half  full 
of  the  batter,  cover  and  cook  slowly  until  double,  then  heat  the 
griddle  quickly  and  cook  for  about  ten  minutes,  browning  nicely 
underneath.  Then  turn  them  and  brown  the  other  side.  When 
cool  split,  toast  and  butter. 

GRAHAM  MUFFINS — Heat  to  the  boiling  point  two  cups 
of  milk,  add  a  tablespoon  of  butter  and  stir  until  melted.  Sift 
two  cups  of  whole  wheat  flour,  one-half  cup  of  white  flour,  two 
teaspoons  of  baking  powder.  Pour  on  the  milk  and  butter,  beat, 
add  the  yolks  of  two  eggs  well  beaten,  then  the  stiffly  beaten 
whites.  Bake  in  hot  greased  gem  pan*?:-1 

HOMINY  MUFFINS— Sift  twice  together  one  and  orie^half 
cups  of  flour,  three  level  teaspoons  of  baking  powder,  one  level 
tablespoon  of  sugar,  and  a  saltspoon  of  salt. ;  To  one  cup  of 
boiled  hominy  add  two  tablespoons  of  melted  butter  and  one  cup 
of  milk.  Add  to  the  dry  ingredients  and  beat,  then  add  two  well 
beaten  eggs.  Pour  the  batter  into  hot  greased  gem  pans  and 
bake. 

MUFFINS— Sift  a  saltspoon  of  salt,  two  tetel  teaspoons  6f;> 
baking  powder;  and  two  cups  of  flour  together.  Beat  the  yolks 
of  two  eggs,  add  one  cup  of  milk,  two  tablespoons  of  melted  but- 
ter, and  the  dry  ingredients.  Beat,  add  lightly  the  stiffly  beaten 
whites  of  two  eggs,  fill  hot  buttered  gem  pans  two-thirds  full, 
ajid  bake  in  a  hot  oven. 

QUICK  MUFFINS  IN  RINGS— Beat  two  eggs,  yolks;ari<i 
whites  separately.  Add  to  the  yolks  two  cups  of  milk,  one  level 


82 ROLLS,  BREAD  AND  MUFFINS 

teaspoon  of  salt,  one  tablespoon  of  melted  butter  and  two  cups 
of  flour  in  which  two  level  teaspoons  of  baking  powder  have 
been  sifted,  and  last  the  stiffly  beaten  whites  of  the  eggs.  When 
well  mixed  bake  in  greased  muffin  rings  on  a  hot  griddle.  Turn 
over  when  risen  and  set,  as  both  sides  must  be  browned. 

BOILED  RICE  MUFFINS— To  make  muffins  with  cooked 
rice,  sift  two  and  one-quarter  cups  of  flour  twice  with  five  level 
teaspoons  of  baking  powder,  one  rounding  tablespoon  of  sugar, 
and  a  saltspoon  of  salt.  Put  in  one  well  beaten  egg,  half  a  cup  of 
milk,  and  three-quarters  cup  of  boiled  rice  mixed  with  another 
half  cup  of  milk,  and  two  tablespoons  of  melted  butter.  Beat 
well,  pour  into  hot  gem  pans  and  bake. 

BOSTON  BROWN  BREAD— To  make  one  loaf  sift  to- 
gether one  cup  of  cornmeal,  one  cup  rye  meal,  and  one  cup  of 
graham  flour,  with  three-quarters  cup  of  molasses  and  one  and 
three-quarters  cup  sweet  milk.  Add  one-half  teaspoonful  of  soda 
dissolved  in  warm  water.  Turn  into  a  well  buttered  mold  which 
may  be  a  five-pound  lard  pail,  if  no  other  mold  is  handy.  Set  on 
something  that  will  keep  mold  from  bottom  of  kettle  and  turn 
enough  boiling  water  to  come  half  way  up  on  the  mold.  Cover 
the  kettle  and  keep  the  kettle  boiling  steadily  for  three  and  one- 
half  hours.  If  water  boils  away  add  enough  boiling  water  to  keep 
the  same  amount  of  water  in  kettle.  Put  in  molds  and  cut  when 
cool. 

CRISP  WHITE  CORNCAKE— Two  cups  scalded  milk,  one 
cup  white  cornmeal,  two  level  teaspoons  salt.  Mix  the  salt  and 
cornmeal  and  add  gradually  the  hot  milk.  When  well  mixed, 
pour  into  a  buttered  dripping  pan  and  bake  in  a  moderate  oven 
until  crisp.  Serve  cut  in  squares.  The  mixture  should  not  be 
more  than  one-fourth  inch  deep  when  poured  into  pan. 

CROUTONS — Croutons  made  coarsely  are  no  addition  to  a 
soup.  For  the  best  sort,  cut  out  stale  bread  into  half-inch  slices, 
spread  with  butter,  then  trim  away  the  crust.  Cut  into  small 
cubes,  put  into  a  pan  and  set  in  a  hot  oven.  If  the  croutons  in- 
cline to  brown  unevenly  shake  the  pan. 

EGG  BREAD — One  pint  of  boiling  water,  half  pint  white 
cornmeal  to  teaspoon  salt,  two  tablespoonfuls  of  butter,  two  eggs, 
one  cup  milk,  bake  in  a  moderate  oven. 

GRAHAM  BREAD — Put  one  cup  of  scalded  and  cooled  milk, 
one  cup  of  water,  two  cups  of  flour  and  one-half  yeast  cake  dis- 
solved in  one  cup  of  lukewarm  water  into  a  bowl  and  let  rise 
over  night.  In  the  morning  add  a  level  teaspoon  of  salt,  two 


ROLLS,  BREAD  AND  MUFFINS 83 

rounding  cups  of  graham  flour  and  one-half  cup  sugar.  Beat 
well,  put  into  two  pans  and  let  rise  until  light  and  bake  one  hour. 

NUT  BREAD — One  and  one-half  cups  of  white  flour,  two 
cups  of  graham  flour,  one-half  cup  of  cornmeal,  one-half  cup  of 
brown  sugar  and  molasses,  one  pint  of  sweet  milk,  one  cup  of 
chopped  walnuts,  two  teaspoons  of  baking  powder,  one-half  tea- 
spoon of  salt.  Bake  in  a  long  pan  for  three-quarters  of  an  hour. 

OATMEAL  BREAD— Over  a  pint  of  rolled  oats  pour  a  quart 
of  boiling  water.  When  cool  add  one  teaspoonful  suet,  one  tea- 
spoon butter,  one-half  cup  molasses  and  one-half  yeast  cake  dis- 
solved in  a  little  water.  Stir  this  thoroughly  and  then  add  two 
quarts  sifted  flour.  Do  not  knead  this  and  allow  it  to  rise  over 
night,  and  in  the  morning  stir  it  again,  and  then  put  it  in  well 
buttered  bread  pans:  let  it  rise  until  it  fills  the  pans  and  then 
bake  in  a  moderate  oven.  It  takes  a  little  longer  to  bake  than 
white  bread. 

OATMEAL  BREAD — Cook  one  cup  of  rolled  oats  in  water 
for  serving  at  breakfast,  and  one  cup  of  molasses,  one  and  one- 
half  cups  of  lukewarm  water  in  which  is  dissolved  one  yeast  cake 
and  one  teaspoon  of  salt.  Mix  in  enough  flour  to  make  a  stiff 
dough,  cover  and  let  rise.  When  very  light  stir  down,  put  in 
pans,  let  rise  light  and  bake  in  a  slow  oven.  The  heat  should  be 
sufficient  at  first  to  check  the  rising,  then  the  baking  should  be 

slow- 

ORIENTAL  OATMEAL  BREAD— Take  two  cupfuls  of 
rolled  oats,  put  in  bread  pan,  turn  on  four  cupfuls  of  boiling 
water,  stir  for  awhile.  Add,  while  hot,  a  heaping  tablespoonful 
of  lard  or  one  scant  tablespoonful  of  butter  and  one  of  lard,  two 
teaspoonfuls  of  salt  and  four  tablespoonfuls  of  sugar  and  three 
of  molasses.  Now  add  two  cupfuls  of  cold  water  (making  six 
cups  of  water  in  all)  and,  if  cool  enough,  add  one  yeast  cake  dis- 
solved in  a  very  little  water.  Now  stir  in  all  the  white  flour  it 
will  take  until  it  is  as  stiff  as  you  can  manage  it  with  the  spoon. 
Set  in  warm  place  over  night,  and  in  the  morning  with  spoon 
and  knife  fill  your  tins  part  full,  let  rise  to  nearly  top  of  pan, 
then  bake  an  hour  for  medium  size  loaves. 

RAISIN  BREAD— Scald  three  cups  of  milk  and  add  one  tea- 
spoon of  salt  and  two  tablespoons  of  sugar.  Cool  and  add  one- 
half  yeast  cake,  dissolved  in  one-quarter  cup  of  lukewarm  water. 
Mix  in  enough  floor  to  make  a  drop  batter  and  set  to  rise.  When 
this  sponge  is  light  put  in  two  cups  of  seeded  raisins  and  enough 


84  _  ROLLS,  BREAD  AND  MUFFINS  _ 

flour  to  make  a  soft  dough,  but  stiff  enough  to  knead.  Let  rise 
again,  then  mold  into  two  loaves.  Let  the  loaves  double  in  size 
and  bake  slowly,  covering  with  another  pan  for  the  first  twenty 
minutes  -of  baking.  mifmK>  }0  quo  fhul-'j 

STEAMED  BROWN  BREAD—  Beat  one  egg  light,  add  oh¥( 
cup  of  cornmeal,  one  cup  rye-meal  and  one  and  one-half  cups  of 
flour  sifted  with  a  half  level  teaspoon  of  salt.  Add  one  cup  of 
molasses,  and  after  it  is  turned  out  put  in  one  level  teaspoon  of 
soda  and  fill  with  boiling  water.  Add  to  the  other  one-third 
cup  more  of  the  water.  Pour  into  well  buttered  mold  and  steam 
four  hpurStsrh 

SOUTHERN  CORNCAKE—  Mixr'tW(fcup^:jQif  wljlte  corn^ 
meal,  a  rounding  tablespoon  of  sugar  and  a  level  teaspoon  of 
salt,  then  pour  enough  hot  milk  or  milk  and  water  to  moisten 
the  meal  well,  but  not  to  make  it  of  a  soft  consistency.  Let  stand 
until  cool,  then  add  three  well  beaten  eggs  and  spread  on  a 
buttered  shallow  pan  about  half  an  inch  thick.  Bake  in  a  quick 

oven'  cut  in  squares,  split  and  butter  while  hot/1  r> 

i  r^,       2  flj^    .tiviLv/  ui  n'jlBw  ffnFy/3>(n[  lo  ^cjni)  ilnd 

STEAMED  CORN  BREAD-—  Sift  together    one  cup  .coijn-.. 

meal  and  flour  and  a  level  teaspoon  of  salt.  Put  one  level  tea- 
spoon soda  in  one  tablespoon  of  water,  add  to  one-half  cup  of. 


molasses  and  stir  into  the  meal  with  one  and  two-thirds 

milk.     Beat  and  turn  into  a  greased  mold.     Steam  four  hours, 

take  off  the  lid  of  the  mold  and  set  in  the  oven  fifteen  minutes. 

STEAMED  GRAHAM  BREAD—  Put  into  a  mixing  bowl 
two  cups  of  sour  milk,  one  cup  of  molasses,  one  level  teaspoon  of 
salt,  two  of  soda  and  the^n  enough  graham  flour  to  make  a  batter 
as  stiff  as  can  be  stirred  with  a  spoon,  adding  one-half  cup  of 
seeded  raisins.  Pour  into  a  tworquart  mold  or  lard  pail  well 
greased,  cover  closely  and  set  in  a  kettle  of  boiling  water  that 
comes  two-thirds  the  depth  of  the  mold.  Cover  the  kettle  and 
keep  the  water  boiling  constantly  for  ,  four  hours.  ;  litm 

.WHOLE  WHEAT  BREAD—  Scald  one  cupful  of  milk  and 
one  teaspoonful  of  butter,  one  of  salt,  one  cup  of  water  and  one 
tablespoonful  of  sugar.  When  lukewarm  add  half  a  cake  of 
compressed  yeast  dissolved  in  a  little  water  and  enough  wheat 
flour  to  make  a  thin  batter.  Beat  vigorously  until  smooth  and 
let  rise  until  very  light.  Add  as  much  whole  wheat  flour  as  you 
can  beat  in  with  a  spoon.  Pour  into  greased  tins,  let  rise  until 
light  and  bake  in  moderate  oven  for  one  hour. 


ROLLS,  BREAD  AND  MUFFINS 


ASPARAGUS  FRITTERS—  Make  a  thick  sauce  with  one- 
half  cup  of  milk,  one  rounding  tablespoon  of  butter  and  one- 
quarter  cup  of  flour.  Stir  in  one  cup  of  cooked  asparagus  tips 
and  cool.  Add  one  beaten  egg  and  cook  on  a  hot  buttered  grid- 
dle in  small  cakes. 

CORN  FRITTERS—  One-half  can  corn,  one-half  cup  flour, 
one-half  level  teaspoon  baking  powder,  one  level  teaspoon  salt, 
a  dash  of  cayenne  and  one  egg.  Chop  the  corn  fine  and  add  the 
flour,  sifted  with  the  baking  powder,  salt  and  cayenne.  Add  the 
egg  yolk,  well  beaten  and  fold  in  the  white  beaten-stiff.  Drop  by 
spoonfuls  into  hot  fat  one-half  inch  deep.  Turn  once  while  cook- 
ing. When  done,  drain  on  brown  paper  and  serve. 

CRUMB  GRIDDLE  CAKES—  Soak  one  pint  of  bread 
crumbs  in  one  pint  of  sour  milk  for  an  hour,  then:  add  a  level 
teaspoon  of  soda  dissolved  in  one  cup  of  sweet  milk,  and  one  well 
beaten  egg,  half  a  teaspoon  of  salt  and  flour  enough  to  make  a 
drop  batter  as  thick  as  griddle  cakes  are  usually  made. 

HOMINY  CAKES—  To  two  cups  of  boiled  homing  'add  two 
tablespoons  of  melted  butter.  Break  the  whole  .  very  fine  with 
spoon  or  fork.  Add  two  well  beaten  eggs,  one-third  teaspoon  o£ 
salt,  and  a  saltspoon  of  pepper,  form  into  little  cakes,  after 
adding  enough  milk  to  make  it  of  the  right  consistency  to  handle. 
Set  cakes  on  buttered  dish  and  dust  with  a  little  finely  grated 

cheese.    Bake  in  hot  oven  and  serve  at  once. 

Jr;in:;> 

.OATMEAL  CAKE—  Mix  fine  oatmeal  into  a  stiff  dough  with 
milk-warm  water,  roll  it  to  the  thinness  almost  of  a  wafer,  bake 
on  a  griddle  or  iron  plate  placed  over  a  slow  fire  for  three  or  four 
minutes,  then  place  it  on  edge  before  the  fire  to  harden.  This 
will  be  good  for  months,  if  kept  in  a  dry  place.  f-,0»),Kl  it,  IWMOM 

PINEAPPLE  PANCAKES—  Make  a  batter  Using  half  potod 
sifted  flour  and  three  good  sized  eggs  with  a  cupful  of  milk. 
This  makes  a  very  thin  batter.  When  smooth  and  free  from 
lumps,  bake  in  a  well  buttered  frying  pan,  making  the  cakes 
about  eight  inches  in  diameter.  As  soon  as  brown  on  one  side 
turn.  When  cooked  on  both  sides  remove  to  a  hot  serving  dish 
and  sprinkle  with  sweetened  pineapple.  Bake  the  remainder  of 
batter  in  the  same  way,  piling  in  layers  with  the  pineapple  be- 
tween the  cakes.  Cut  in  triangular  pieces  likecrpie  and  serve 
v«ry  hot^/,1  oJ  notssv/S  i'l  J< 

fiod  bus  nim}?.  ,*i9tew  olttil  K  n't  ^slqqfi  sr!}  "lo  33103  hns  ateoq  y/lj 


86 ROLLS,  BREAD  AND  MUFFINS 

SQUASH  FRITTERS— To  two  cups  of  mashed  dry  winter 
squash  add  one  cup  of  milk,  two  well  beaten  eggs,  one  teaspoon 
of  salt,  a  little  pepper  and  one  heaping  teaspoon  of  baking  pow- 
der. Beat  well  and  drop  by  spoonfuls  into  hot  butter  or  cooking 
oil  and  fry. 


PIES   AND   PASTRIES 

A  GOOD  CRUST  FOR  GREAT  PIES— To  a  peck  of  flour, 
add  the  yolks  of  three  eggs.  Boil  some  water,  put  in  half  a 
pound  of  fried  suet  and  a  pound  and  a  half  of  butter.  Skim  off 
the  butter  and  suet  and  as  much  of  the  liquor  as  will  make  a 
light  crust.  Mix  well  and  roll  out. 

CRUST  FOR  CUSTARDS— Take  a  half  pound  of  flour,  six 
ounces  of  butter,  the  yolks  of  two  eggs,  three  spoonfuls  of 
cream.  Mix  well  and  roll  very  thin. 

DRIPPING  CRUST— Take  a  pound  and  a  half  of  beef  drip- 
pings ;  boil  in  water,  strain  and  let  it  get  cold,  taking  off  the  hard 
fat.  Scrape  off  and  boil  it  four  or  five  times;  then  work  it  up 
well  into  three  pounds  of  flour,  then  add  enough  cold  water  to 
make  dough,  just  stiff  enough  to  roll.  This  makes  a  very  fine 
crust. 

PASTE  FOR  TARTS— One  pound  of  flour,  three-quarters 
of  a  pound  of  butter  and  just  enough  cold  water  to  mix  together. 
Beat  well  with  a  rolling  pin. 

PUFF  PASTE— Take  a  quarter  of  a  peck  of  flour,  rub  in  a 
pound  of  butter,  make  it  up  into  a  light  paste  with  a  little  cold 
water,  just  stiff  enough  to  handle;  then  roll  out  to  about  the 
thickness  of  a  crown  piece.  Spread  over  with  butter  and  sprinkle 
over  with  flour,  then  double  up  and  roll  out  again.  Double  and 
roll  out  seven  or  eight  times.  It  is  then  fit  for  all  kinds  of  pies 
and  tarts  that  require  a  puff  paste. 

APPLE  PIE — Make  up  a  puff  paste  crust  and  lay  some 
around  the  sides  of  a  dish.  Pare  and  quarter  apples.  Put  a 
layer  of  apples  in  the  dish,  sprinkle  with  sugar,  and  add  a  little 
lemon  peel,  cut  up  fine,  a  little  lemon  juice,  a  few  cloves;  then 
the  rest  of  the  apples,  sugar  and  so  on.  Sweeten  to  taste.  Boil 
the  peels  and  cores  of  the  apples  in  a  little  water,  strain  and  boil 


PIES  AND  PASTRIES 87 

the  syrup  with  a  little  sugar.  Pour  over  the  apples.  Put  on  the 
upper  crust  and  bake.  A  little  quince  or  marmalade  may  be 
used,  if  desired. 

Pears  may  be  used  instead  of  apples,  omitting  the  quince  or 
marmalade. 

Pies  may  be  buttered  when  taken  from  oven.  If  a  sauce  is 
desired,  beat  up  the  yolks  of  two  eggs,  add  half  pint  of  cream, 
little  nutmeg  and  sugar.  Put  over  a  slow  fire,  stirring  well  until 
it  just  boils  up.  Take  off  the  upper  crust  and  pour  the  sauce 
over  the  pie,  replacing  the  crust. 

APPLE  PIE— SOUTHERN  STYLE— For  four  pies  half 
pound  butter,  quarter  pound  of  lard,  half  dinner  teaspoon  of  salt, 
work  four  cups  flour  and  the  above  ingredients  with  a  fork,  and 
then  mix  with  ice  water  and  mix  it  so  it  will  just  stick  together. 
Then  ready  for  use. 

BEATEN  CREAM  PIE— Line  a  plate  with  good  paste, 
prick  in  several  places  to  prevent  rising  out  of  shape.  Bake  and 
spread  over  some  jelly  or  jam  about  half  an  inch  thick,  and  cover 
with  one  cup  of  cream  beaten  stiff  with  two  rounding  tablespoons 
of  powdered  sugar  and  flavored  with  one  teaspoon  of  vanilla. 

LARGE  LEMON  PIE— Mix  three  level  teaspoons  of  corn 
starch  smooth  in  a  little  cold  water,  and  stir  into  three  cups  of 
boiling  water.  Cook  five  minutes;  stir  in  one  level  tablespoon 
of  butter,  the  juice  and  grated  yellow  rind  of  two  lemons,  one 
and  one-half  cups  of  sugar,  and  the  yolks  of  three  eggs.  Cook 
until  the  egg  thickens,  take  from  the  fire  and  cool.  Line  a  large 
pie  plate  with  paste  and  gash  it  in  several  places  to  prevent  ris- 
ing unevenly,  bake  and  fill  with  the  mixture.  Cover  with  a 
meringue  made  from  the  white  of  three  eggs  beaten  with  six 
\evel  tablespoons  of  powdered  sugar.  Set  in  the  oven  to  color. 

LEMON  PIE — This  is  an  old  fashion  pie,  because  it  is  baked 
between  two  crusts,  yet  many  have  called  it  the  best  of  all  kinds. 
Grate  the  yollow  rind  of  two  lemons,  take  off  all  the  white  skin 
and  chop  the  remainder  very  fine,  discarding  all  the  seeds.  Add 
two  cups  of  sugar  and  two  beaten  eggs.  Mix  well  and  pour  into 
a  paste  lined  plate  cover,  and  bake  thirty  minutes. 

NUT  MINCE  PIES— One  cup  of  walnut  meats  chopped  fine, 
two  cups  of  chopped  apple,  one  cup  of  raisins,  one  and  one-half 
cups  of  sugar  mixed  with  one  teaspoon  each  of  cinnamon  and 
allspice  and  one-half  teaspoon  each  of  cloves  and  salt,  one-half 
cup  of  vinegar  and  one-half  cup  of  water  or  fruit  juice.  Mix 
thoroughly.  This  quantity  makes  two  large  pies. 


88 PIES  AND  PASTRIES 

,iflj  PINEAPPLE  CREAM  PIE— One-half  cup  butter,  one  cup 
sugar,  one  can  shredded  pineapple,  one-half  cup  milk,  two  eggs. 
Cream  the  butter,  add  gradually  the  sugar,  then  the  pineapple, 
milk  and  eggs  well  beaten.  Mix  well  and  bake  in  one  crust  like 
custard  pie.  When  cool  cover  with  a  meringue  or  with  whipped 
cream  sweetened  and  flavored  with  vanilla,  tmf 
fm;  PLAIN  PIE  PASTE— Sift  one  and  one-half  cups  of  flour 
with  a  saltspoon  of  salt  and  rub  in  one-quarter  cup  of  lard.  Mois- 
ten with  very  cold  water  until  a  stiff  dough  is  formed.  Pat  out 
and  lay  on  one-quarter  cup  of  cold  butter  rolled  out  in  a  sheet. 
Fold  in  three  layers,  turn  half  way  round,  and  pat  out  again. 
Fold  and  roll  twice  more.  This  will  make  one  large  pie  witti 
•two  crusts.  •  a  ^H.>ilrj 

CHERRY  PIE— Make  a  good  crust,  lining  the  sides  of  a  pie 
pan.  Place  stoned  cherries,  well  sweetened,  in  the  pan  and  cover 
with  upper  crust.  Bake  in  slow  oven.  (A  few  red  currants  may 
be  added  to  the  cherries  if  desired.)  >  r(I  ° 

Plums  or  gooseberry  pies  may  be  made  in  the  same  way. 
"  CHERRY  PIE— Roll  two  large  soda  crackers  into  fine  dust 
atid'iBton*  ch^rfifes  enough  to  meastirer  't^o '  tttps, l  'JlyJiyC  ^  Pie 
plate  with  good  rich  paste  and  scatter  one-half  cup  of  sugar  over. 
Sprinkle  one-half  of  the  cracker  dust,  and  over  that  one-half  of 
the  cherries.  Repeat  ttie  three  layers,  pdiir  on  one  cup  of  cherry 
juice  and1  cold  water,  cov^r  'ivith  paste  arid  bake  in  a  moderate 
Wen. 

i!PRESH  RASPBERRY  PIE-itln^;  ^^fy^witti  rich 
paste,  fill  with  raspberries  and  scatter  on  sugar  to  sweeten.  Cover 
with  a  crust  and  bake  in  a  quick  oven.  When  done  draw  from  the 
oven,  cut  a  gash  in  the  top,  and  pour  ih  the  following  mixture: 
The  yolks  of  two  eggs  beaten  light  with 'a  tablespoon  of  sugar 
and  mixed  with  one  cup  of  hot  thin  cream.  Set  back  in  the  oven 
for  five  minuted  ' 

GREEN  CURRANT  PIE— Stew  and  mash  Vf  pint  of  pther 
green  currants,  sweeten  abundantly,  add  a  sprinkling  of  flour  or 
a  rolled  cracker  and  bake  with  two  crusts.  Dust  generously  with 
powdered  sugar/ 

GREEN  TOMATO  PIE— Take  green  tomatoes  not  yet 
turned  and  peel  and  slice  wafer  thin.  Fill  a  plate  nearly  full, 

^4^4^lesP°onfu'  vine£ar  an(*  Plenty  of  sugar>  4pt  with  bits ,Qf 
butter  ^n4- flavor  with  nutmeg  or  lemon.  Bake  ,jn_  pne  or  t»ro 
crusts  as  refer 


PIES  AND  PASTRIES 89 

LEMON  CREAM  PIE— Stir  into  one  cup  of  boiling  water 
one  tablespoonful  of  cornstarch  dissolved  in  a  little  cold  water. 
Cook  until  thickened  and  clear,  then  add  one  cup  of  sugar,  a  tea- 
spoonful  of  butter,  and  the  juice  and  grated  rind  of  two  lemons. 
Add  the  beaten  yolks  of  three  eggs  and  take  from  the  fire.  Have 
ready  the  bottom  crust  of  a  pie  that  has  been  baked,  first  prick- 
ing with  a  fork  to  prevent  blisters.  Place  the  custard-  in  the 
crust  and  bake  half  an  hour.  When  done  take  from  the  oven  and 
spread  over  the  top  a  meringue  made  from  the  stiffly  whipped 
whites  of  the  eggs,  and  three  tablespoonfuls  of  sugar.  Shut  off 
the  ovea,s.Q,  it,;will  be  as  cool  as  possible  giving  the  meringue 
plenty  of  time  to  rise,  stiffen  and  color  to  a  delicate  gold. 
notrAPPLE  FRITTERS— Beat  the  yolks  of  eight  eggs  and  the 
white  of  four  together.  Add  a  quart  of  cream.  Put  over  a  fire 
and  heat  until  you  can  bear  your  finger  in  it.  Add  quarter  of  a 
pint  of  sack,  three-quarters  of  a  pint  of  ale  and  make  a  passet  of 
it.  When  cool  put  in  nutmeg,  ginger,  salt  and  flour.  The  batter 
should  be  pretty  thick.  Add  pippins,  sliced  or  scraped  and  fry 
in  deep  fat*  ino 

APPLE  SLUMP— Fill  a  deep  baking  dish  with  apples,  pared, 
cored  and  sliced.  Scatter  on  a  little  cinnamon  and  cover  with 
good  paste  rolled  a  little  thicker  than  for  pie.  Bake  in  a  moder- 
ate oven  until  the  apples  are  done,  serve  in  the  same  dish,  cut- 
ting the  crust  into  several  sections.  Before  cuttfngy  the  'crust 
may  be  lifted  and  the  apples  seasoned  with  butter  and  sugar",' or 
the  seasoning  may  be  added  after  serving.  A  liquid  or  a  hard 
sauce  may  be  served  with  the  slump.  If  ihe  applet nareT  a  kind 
that  do  not  cook  easily  bake  half  an  hoiit,  'then  put  on  the  crust 
and  set  back  in  the  oven. 

BREAD  PUFFS  WITH  SAUCE— WherV  ^reaC^u^'% 
raised  light,  cut  off  small  pieces  and  pull  out  two  ^r  three  inches 
long.  Fry  like  doughnuts  In  deep  fat  and  put  into  a  deep  dish, 
turn  over  the  puffs  a  cream  sauce  sea'soned  with  salt  and  pepper. 

CHERRY  DUMPLINGS— Sift^<^£iips;  pipa^r^  fjqur  with 
four  level  teaspoons  of  baking  powder  and  a  saltspoon  of  salt. 
Mix  with  three-quarters  cup  of  milk  oi\ enough  to  make  a  soft 
dough.  Butter  some  cups  well,  p.ut ,a.  tablespoon  of  dough  in 
each,  then  a  large  tablespoon  of  stoned  cherries  and  another 
tablespoon  of  dough.  Set  in  a  steamer  pr  set  the  cups  in  a  pan 
of  hot  water  and  into  the  oven  to  ,£pok  half  an  ,  hour,  ,  Serve 
with  a  sweet  liquid  sauce. 


90 PIES  AND  PASTRIES 

COTTAGE  CHEESE  TARTLETS— One  cup  cheese,  three 
level  tablespoons  sugar,  few  grains  salt,  two  teaspoons  melted 
butter,  one  tablespoon  lemon  juice,  yolks  two  eggs,  one-fourth 
cup  milk,  whites  two  eggs.  Press  the  cheese  through  a  potato 
ricer  or  sieve,  then  add  the  sugar,  salt,  butter,  lemon  juice,  and 
the  egg  yolks  well  beaten  and  mixed  with  the  milk.  Mix  well 
and  fold  the  whites  of  the  eggs  beaten  stiff.  Line  individual 
tins  with  pastry  and  fill  three-fourths  full  with  the  mixture. 
Bake  in  a  moderate  oven  for  thirty  minutes. 

PRUNE  TARTS— Wash  the  prunes  thoroughly  and  soak 
over  night  or  for  several  hours.  Cook  in  the  same  water.  When 
very  tender  rub  them  through  a  sieve.  To  one  cup  of  the  pulp 
add  one  tablespoon  of  lemon  juice,  the  yolks  of  two  eggs  beaten 
with  one-half  cup  of  thin  cream  and  a  few  grains  of  salt.  Mix 
well  and  sweeten  to  taste,  then  fold  in  the  whites  of  two  eggs 
beaten  very  stiff.  Line  small  tins  with  paste,  fill  with  the 
mixture  and  bake  in  a  moderate  oven.  Serve  cold. 

RASPBERRY  DUMPLINGS— Wash  one  cup  of  rice  and 
put  into  the  double  boiler.  Pour  over  it  two  cups  of  boiling 
water,  add  one-half  teaspoon  of  salt  and  two  tablespoons  of  sugar 
and  cook  thirty  minutes  or  until  soft.  Have  some  small  pudding 
cloths  about  twelve  inches  square,  wring  them  out  of  hot  water 
and  lay  them  over  a  small  half  pint  bowl.  Spread  the  rice  one- 
third  of  an  inch  thick  over  the  cloth,  and  fill  the  center  with 
fresh  raspberries.  Draw  the  cloth  around  until  the  rice  covers 
the  berries  and  they  are  a  good  round  shape.  Tie  the  ends  of 
the  cloth  firmly,  drop  them  into  boiling  water  and  cook  twenty 
minutes.  Remove  the  cloth  and  serve  with  lemon  sauce. 

TART  SHELLS— Roll  out  thin  a  nice  puff  paste,  cut  with  a 
small  biscuit  cutter.  With  cutter  take  out  the  centers  of  two  or 
three  of  these,  lay  the  rings  thus  made  on  the  third  and  bake  im- 
mediately. Shells  may  also  be  made  by  lining  pattypans  with 
the  paste;  if  the  paste  is  light  the  shells  will  be  fine  and  may 
be  used  for  tarts  or  oyster  patties.  Filled  with  jelly  and  covered 
with  meringue  (a  tablespoonful  of  sugar  to  the  white  of  an  egg), 
and  browned  in  the  oven. 

BAVARIAN  CREAM — Soak  one-quarter  of  a  box  of  gelatin 
in  cold  water  until  it  is  soft,  then  dissolve  it  in  a  cup  of  hot  milk 
with  one-third  of  a  cup  of  sugar.  Flavor  with  vanilla  and  set 
away  to  cool.  Whip  one  pint  of  cream  and  when  the  gelatin  is 
cold  and  beginning  to  stiffen  stir  in  the  cream  lightly.  Form 
in  mold. 


PIES  AND  PASTRIES 91. 

BOILED  CUSTARD— Heat  two  cups  of  milk  in  a  double 
boiler  and  pour  on  to  the  yolks  of  three  eggs  beaten  light,  with 
three  rounding  tablespoons  of  sugar  and  a  pinch  of  salt.  Return 
to  the  double  boiler  and  cook  until  the  spoon  will  coat  with  the 
custard.  Cool  and  add  flavoring. 

CALLA  LILIES — Beat  three  eggs  and  a  rounding  cup  of 
sugar  together,  add  two-thirds  cup  of  flour  and  one-half  teaspoon 
of  lemon  flavoring.  Drop  in  teaspoonfuls  on  a  buttered  sheet, 
allowing  plenty  of  room  to  spread  in  baking.  Bake  in  a  moder- 
ate oven,  take  up  with  a  knife,  and  roll  at  once  into  lily  shape. 
Bake  but  four  or  five  at  a  time  because  if  the  cakes  cool  even  a 
little  they  will  break.  Fill  each  with  a  little  beaten  and  sweet- 
ened cream. 

COCOA  CUSTARD— For  three  cups  of  milk  allow  four  tea- 
spoons of  cocoa,  three  beaten  eggs,  three  tablespoons  of  sugar, 
and  three-quarters  teaspoon  of  vanilla.  Heat  the  milk,  stir  in 
the  cocoa,  and  cool  a  little  before  pouring  over  the  egg  and 
sugar.  Bake  in  custard  cups  set  in  a  pan  of  hot  water  in  a  mod- 
erate oven. 

COFFEE  CREAM— Have  one  and  one-half  cups  of  strong 
coffee  hot,  add  one  level  tablespoon  of  gelatin  soaked  in  one- 
half  cup  of  milk  for  fifteen  minutes.  When  well  dissolved  add 
two-thirds  cup  of  sugar,  a  saltspoon  of  salt,  and  the  yolks  of 
three  eggs  beaten  light,  stir  in  the  double  boiler  till  thick,  take 
from  the  fire,  and  add  the  white  of  three  eggs  beaten  stiff  and 
one-half  teaspoon  of  vanilla.  Fill  molds  that  have  been  dipped 
in  cold  water,  set  in  cool  place  and  when  firm  unmold  and  serve 
with  powdered  sugar  and  cream. 

COFFEE  CUP  CUSTARD— One  quart  milk,  one-fourth  cup 
ground  coffee,  four  eggs,  one-half  cup  sugar,  one-fourth  level 
teaspoon  salt,  one-half  teaspoon  vanilla.  Tie  the  coffee  loosely 
in  a  piece  of  cheesecloth  and  put  into  double  boiler  with  the  milk. 
Scald  until  a  good  coffee  color  and  flavor  is  obtained,  then  re- 
move from  the  fire.  Remove  the  coffee.  Beat  the  eggs  and  add 
the  sugar,  salt  and  vanilla,  then  pour  on  gradually  the  milk. 
Strain  into  cups,  place  in  a  pan  of  hot  water,  and  bake  in  a  mod- 
erate oven  until  firm  in  the  middle.  Less  vanilla  is  required 
when  combined  with  another  flavoring. 


IP 


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CAKES,  CRULLERS  AND  E'CLAIRS 

nooe|8B9J  Uurf-jn.)  bnc  luofl  "to  q.n  «Ii-iiriJ-nwJ  bhs  frjfIJi>^oJ  IIJ^MH 
ALMOND  CAKES—  One  pound  sifted  flour,  one-half  pound 
butter,  three-fourths  pound  sugar,  two  eggs,  one-half  teaspoon 
ground  cinnamon,  four  ounces  of  almonds  blanched  and  chopped 
very  fine.  Two  ounces  of  raisins  finely  chopped.  Mix  all  the  dry 
ingredients  together,  then  rub  in  the  butter,  add  eggs  and  spices 
last  of  all,  roll  out  half  an  inch  thick,  cut  in  fancy  shapes  and 
bake  in  a  slow  oven.  w[in  .39lrl|  -,,,'f—  QHAT8UD  AO3OD 

^  ALMOND  CHEESE  CAKES—  Blanch  and  pound  to  a  fine 
pasiie  one  cupful  almonds.  As  you  pound  them  add  rose  water,  a 
few  drops  at  a  time  to  keep  them  from  oiling.  Add  the  paste  to 
qne  cupful  milk  curd,  together  with  a  half  cup  cream,  one  cupful 
sugar,  three  beaten  egg  yolks  and  a  scant  teaspoonful  of  rose 
water.  Fill  patty  pans  lined  with  paste  .and  bake  in  hot  oven 

ftf)Tlr*_lQt.  •—  JW.Aktl/iwl     «ilvd.  h 

ten  minutes. 

A  TT-KTrtv     A  n»-xr»r«     s+  A  i»"r-i  -rl<)UOi!OI<  mi     19791    9I1O    DOB    ,JOfl     9911(11 

AUNT  AMY'S  CAKE—  Take  two  eggs,  one  and  one-half 
cups  of  sugar,  one  cup'  6f  sour  milk,  one-naif  cup  of  butter,  two 
cups  of  flour  and  one  teaspoonful  of  soda.  Spice  to  taste.  This 
i^a'  'good  cake  and  one  which  is  also  inexpensive  in  baking.  Use 
a  moderate  oven  and  bake  in  loaves  rather  than  sheets.  . 

'^BALTIMORE  CAKE—  Seat  one  jciirjful  of  butter  to  a  cream, 
using  a  wood  cake  spoon.  Add  gradually  while  beating  con- 
stantly two  cupfuls  fine  granulated  sugar.  When  creamy  add  a 
cupful  of  milk,  alternating  with  three  and  one-half  cupfuls  pas- 
try flour  that  has  been  mixed  and  sifted  with  two  teaspoonfuls  of 
baking  powder.  Add  a  teaspoonful  of  vanilla  and  the  whites  of 
six  eggs  beaten  stiff  arid  dry.  Bake  in  three  buttered  and  floured 
shallow  cake  tins,  and  spread  between  the  layers  and  on  top  the 
following  icing:  Put  in  a  saucepan  three  cups  sugar,  one  cup 
water.  Heat  gradually  to  the  boiling  point;  and  cook1  without 
stirring  until  the  syrup  will  thread.  Pour  the  hot  syrup  gradu- 
ally over  the  well  beaten  whites  of  three  eggs  and  continue  beat- 
ing until  of  the  right  consistency  for  spreading.  Then  add  one 
cupful  chopped  and  seeded  raisins,  one  cup  chopped  pecan  meats 
and  five  figs  cut  in  strips. 

92 


CAKES,  CRULLERS/  ECLAIRS 21 

BALTIMORE  CAKE— For, this  cafce^iw*  0hfe/eti£fuf  tfwiter, 
two;cupfuU  sugar,  three  and  one-half  cupfuls  flour,  one  cupful 
sweet  milk,  two  teaspoonfuls  baking  powder,--  the  'whites  of  six 
egg*  an<i  a  teaspoonful  of  rose  water.  Cream  the  butter,  add  the 
sugar  gradually/  beating  steadily,  then  the  milk  am!  flavoring, 
next  the  flour  sifted  with  the  baking  powder,  and  lastly  the  stiffly 
beaten  whites  folded  in  at  the  last*  Bake  til  three  layer  cake  tin* 
in  an  oven  hotter  than  for  loaf  cake.  While  baking  prepare  the 
filling.  Dissolve  three  cupfuls  sugar  in  one  cupful  boiling  water, 
and  cook  until  it  spins  a  thread.  Pouf;,>qpye/  the/st£jflpy<  Jieafen 
whites  of  three  eggs,  stirring  constantly.  Add  to,  thi$  icing  o,ne 
cupful  chopped  raisins,  one  cupful  chopped  nut  meats,  preferV 
bly  pecans  or  walnuts,  and  a  half  dozen  figs  cuj  it),fin$  fttfipz* 
Use;  this  for  filling  and  also  ice  the  top  and  sides  with  it.  ., 

BREAD  CAKE — Cream  one  cuty  of<$*gar  a^d  ons-ljalf  cup, 
of  butter,  add  one-half  cup  of  milk,  two  cups  of  flour  sjfte^  with 
three  teaspoons  of  baking  powder  and  last  the  stiffly  beaten 
whites" of  tiiree  eggs  and  half  a  teaspo^o  p{  y^illa  flavoring. 
Bake  in  one  loaf. 

BRIDE'S  CAKE--0fie  *ffl^^^fflfal$$&\{(fae- 
half  cupMdi  butter;  one^alf  fetipf^l  W^weef  friilk,  two  cupfuls 
of  flour; 'one-quarter  cupful  cornstafch,  six  e£g  whites,  one  and 
one-half  teaspoonful  baking  ponder;  one  teaspoonful  vanilla. 
dfeatin  the  stigar  and  butted,  add  diilk/flotif  and  c*nsiir^ti  fntd 
which  the  faking  pow^r  has  been  thoroughly  sifted,  stfr'ih  ttc;' 
whites  of  eggs  qtiickly  with  the  flavoring. 

BUTTERMILK  CAKE^-Cfeafn  thrt^  tattes^^bf  tiiit^f 
with  one  'ctip  of  tiug&r,  add  one  cup  of  buttermilk,  one  well  beaten 
eg&  two  cups  of  flotrr  sifted  with  four  teaspoons  of  baking  pdw- 
der  and  one^haff  tup  of  ^edetl  raisins  dit  W^iifece^knd^fled 
in  flour 

CHOCOLATE  CAKE-^BeaV'oit^  ^  W 'trtiJ^  t&^!ctiM' 
with-^twdfi6tiM6f  sugar,  add  th*  yolks  of  r«^re^»)  b^ateil ^uikif 
light-colored,  and  one  cup  of  milk;  Sffi  thir^and  one-half  cups 
of  flour  wfth  five  level  teaspoons  of  baking  powder  and  add  to  the* 
first  rnijtttire:    ^eif'wdf  and  fold  In vhtt!  be^tfeh  'wW¥e^  of  two 
eggs.    Beat  in  layer  cake  tin^  and  spread  the  following  mixture 
between  -when  the^  cakes  are  nearly  '&&&•    Beat  one  and  oiie^' 
half  ct^  c^  iK>wd 

one  teaspoon  <rf  viiillla,  and  the  wlilies  of  fthffee  eggir  together 
until  a  smooth  mixture  is  made  that  will  spread  easily/  The 
exact  amount  of  sugar  varies  a  little  on  account  of  size  of  eggs, 


94 CAKES,  CRULLERS,  ECLAIRS 

CHOCOLATE  CAKE— Cook  one  cup  of  sugar,  one-half  cup 
of  milk,  one-half  cup  of  grated  chocolate  and  the  beaten  yolk  of 
one  egg  together  until  smooth.  When  done  add  a  teaspoon  of 
vanilla  and  cool.  Beat  one-half  cup  of  butter  to  a  cream,  add 
one  cup  of  sugar  slowly,  and  beat  smooth.  Add  two  beaten 
eggs,  one-half  cup  of  milk,  two  cups  of  flour  in  which  two-thirds 
teaspoon  of  soda  has  been  sifted  and  when  well  beaten  add  the 
cool  chocolate  mixture.  Bake  in  four  layers  and  put  together 
with  a  white  boiled  icing. 

CHOCOLATE  CAKE— Cook  one  cup  of  sugar,  one-half 
cup  of  milk,  one  cup  of  grated  chocolate  and  the  beaten  yolk 
of  one  egg  together  until  smooth.  When  done  add  a  teaspoon 
of  vanilla  and  cool.  Beat  one-half  cup  of  butter  to  a  cream, 
add  one  cup  of  sugar  slowly  and  beat  smooth.  Add  two  beaten 
eggs,  one-half  cup  of  milk,  two  cups  of  flour  in  which  two-thirds 
teaspoon  of  soda  has  been  sifted,  and  when  well  beaten  add 
the  cool  chocolate  mixture.  Bake  in  four  layers  and  put  together 
with  a  white  boiled  icing. 

CHOCOLATE  LAYER  CAKE— Beat  a  half  cupful  butter 
to  a  cream,  adding  gradually  one  cupful  sugar.  When  light 
beat  in  a  little  at  a  time,  a  half  cupful  milk  and  a  teaspoonful 
vanilla.  Beat  the  whites  of  six  eggs  to  a  stiff  froth  and  sift  a 
teaspoonful  and  a  half  with  two  cupfuls  flour.  Add  the  sifted 
flour  to  the  mixture.  Then  fold  in  the  whipped  whites.  Have 
three  buttered  layer  cake  tins  ready  and  put  two-thirds  of  the 
mixture  into  two  of  them,  into  the  third  tin  put  the  remainder 
of  the  batter,  having  first  added  to  it  two  tablespoons  melted 
chocolate.  Bake  the  cakes  in  a  rather  quick  oven  for  twenty 
minutes.  Put  a  layer  of  the  white  cake  on  a  large  plate  and 
cover  with  white  icing,  on  this  lay  a  dark  layer  and  cover  with 
more  of  the  white  icing.  On  this  put  the  third  cake  and  cover 
with  the  chocolate  icing.  Put  into  a  graniteware  pan  one  cupful 
and  a  half  cupful  water  and  cook  gently  until  bubbles  begin  to 
rise  from  bottom.  Do  not  stir  or  shake  while  cooking.  Take 
at  once  from  the  stove  and  pour  in  a  thin  stream  over  the  stiffly 
whipped  whites  of  two  eggs.  Beat  it  until  thick,  flavor  with 
vanilla,  and  use  two-thirds  of  this  for  the  white  icing.  Into 
the  remainder  put  a  tablespoon  and  a  half  melted  chocolate  and 
a  suspicion  of  cinnamon  extract,  and  frost  the  top  and  sides  of 
the  cake. 


CAKES,  CRULLERS,  ECLAIRS 95 

CHOCOLATE  LOAF  CAKES— Cream  one  cup  of  butter, 
add  two  and  one-half  cups  of  sugar  and  beat  to  a  cream.  Beat 
the  yolks  of  five  eggs  light,  add  to  the  butter  and  sugar,  with 
one  cup  of  milk  and  three  cups  of  flour  in  which  four  level  tea- 
spoons of  baking  powder  have  been  sifted,  the  stiffly  beaten 
whites  of  five  eggs  and  two  teaspoons  of  vanilla  flavoring  and 
two  squares  of  chocolate  melted.  Bake  in  a  moderate  oven. 

COCOA  CAKE — Cream  one-half  cup  of  butter,  add  one  cup 
of  sugar,  and  beat  again.  Add  the  beaten  yolks  of  three  eggs 
and  a  teaspoon  of  vanilla.  Sift  two  cups  of  pastry  flour  twice 
with  one-quarter  cup  of  cocoa  and  four  level  teaspoons  of  baking 
powder.  Add  to  the  first  mixture  alternately  with  three-quarters 
cup  of  milk,  beat  hard,  and  fold  in  the  stiffly  beaten  whites  of 
three  eggs.  Bake  in  a  loaf  and  cover  with  white  icing. 

CREAM  CAKE  OR  PIE— This  recipe  makes  a  simple  layer 
cake  to  be  filled  in  various  ways.  Cream  one-quarter  cup  of 
butter  with  one  cup  of  sugar,  add  the  beaten  yolks  of  two  eggs 
and  one  teaspoon  of  vanilla.  Now  beat  hard,  then  mix  in  one- 
half  cup  of  milk  alternately  with  one  and  one-half  cups  of  flour 
sifted  twice  with  two  level  teaspoons  of  baking  powder.  Beat 
just  enough  to  make  smooth,  then  fold  in  lightly  the  stiffly 
beaten  whites  of  two  eggs  and  pour  into  an  oblong  shallow  pan 
that  is  buttered,  floured  and  rapped  to  shake  out  all  that  is 
superfluous.  Bake  about  twenty  minutes,  take  from  pan  and 
cool.  Just  before  serving  split  the  cake  and  fill  with  a  cooked 
cream  filling  or  with  sweet  thick  cream  beaten,  sweetened  with 
powdered  sugar  and  flavored  to  the  taste. 

CREAM  LAYER  CAKE— Cream  one-quarter  cup  of  butter 
well  with  one  cup  of  sugar,  add  the  yolks  of  three  eggs  beaten 
light,  one-half  cup  of  milk,  then  one  and  one-half  cups  of  flour 
sifted  twice  with  three  level  teaspoons  of  baking  powder.  Stir 
in  lightly  last  of  all  the  whites  of  three  eggs  beaten  stiff.  Bake 
in  a  pan  large  enough  to  make  one  thin  cake  and  bake.  Cool 
and  split,  then  spread  on  one-half  pint  of  cream  beaten  light, 
sweetened,  and  flavored  with  a  few  drops  of  vanilla.  Put  on  the 
top  cake  and  dust  with  powdered  sugar. 

DATE  CAKE— Sift  two  cups  of  flour  with  four  level  tea- 
spoons of  baking  powder,  one-half  level  teaspoon  of  salt  and 
one-quarter  cup  of  butter.  Beat  one  egg,  add  three-quarters, 
cup  of  milk  and  mix  into  the  ingredients.  Add  last  one  and 


96  _  CAKES,  CRULLERS,  ECLAIRS  _ 

one-half  cups  of  dates  stoned  and  cut  into'  small  pieces  and  rolled 
in  flour.  Bake  in  a  sheet  in  a  moderate  oven  and  serve  warm 
or  with  a  liquid  sauce  as  a  pudding. 

EGOLESS  CAKE  —  One  and  one-half  cups  sugar,  one  cup 
sour  milk,  three  cups  sifted  flour,  one-half  cup  shortening,  one 
teaspoon  soda,  one-half  teaspoon  cinnamon,  one-half  teaspoon 
nutmeg,  one  cup  chopped  raisins,  salt. 

FEATHER  CAKE—  Sift  one  cup  of  sugar,  two  cups  of  sifted 
flour,  three  level  teaspoons  of  baking  powder  and  a  few  grains 
of  sa.lt  Add  one  cup  of  milk,  one  well  beaten  egg,  three  table- 
spoons of  melted  butter  and  a  teaspoon  of  vanilla  or  lemon  flavor- 
ing or  a  level  teaspoon  of  ;  mixed  spices.  Beat  hard  and  bake 
in  a  loaf  in  a  moderate  oven  about  half  an  hou^;>d  ./Him  1 

FIG  CAKE  —  Two  cupfuls  of  sugar,  two-thirds  of  a  cup  of 
butter,  one  cupful  of  milk,  four  even  cupfuls  of  flour,  five  eggs, 
two'teaspoonfuls  of  cream  of  tartar,  one  of  soda,  sifted  with  the 
flour,  mix  the  butter  and  sugar  until  creamed,  add  the  unbeaten 
yolks  of  the  eggs,  add  the  milk  and  the  flour  slowly,  beating  all 
the  time,  lastly  the  whites  of  the  eggs.  Flavor  two,  qupfuls  ,of 
chopped  figs  and  mix  in.  Bake  quickly. 

FIG  LAYER  CAKE—  Cream  bue-uarter  'cu  "o   bu 


quarter  cup 
one  clip  6'f  sugar,  add  one  beaten  egg,  one  cup  of  milk,  two 

cups  of  flour  sifted  twice  with  four  teaspoons  of  baking  powder. 
-jgfc   radttJJ      tui     -iAr-.d?  fvt    Daqqjn   Dnfi^fmnon   JrewBia 
Bake  in  layer  tins. 

For  the  filling  chop  one-half  pound  of  figs  fine,  add  one-half 
cup  jof  sugar  and  one-quarter  cup"  of  cold  water.  Cook  in.  .a 
double  boiler  until  soft,  let  cool,'  and  spread  between  the  cakes. 

FRUIT  CAKE  —  One  cup  dark  sugar,  one-half  cup  butter, 
one  cup  molasses,  one  cup  coffee  (cold  liquid),  three  eggs/  three 
tablespoons  mixed  spices,  one  pound  currants,  two  pounds  rai- 
sins, three  cups  flour,  three  teaspoons  baking  powder,  one-fourth 
pound  citron,  ^nbbid 

GOLD  CAKE—  Mix  the  yolks  of  four  eggs,  one  cup  of  sugar,"  | 
one-half  cup  of  sweet  milk,  one-half  cup  of  butter,  three  cups 
of  flour  sifted  three  times,  one  teaspoonful  of  cream  of  tartar  and 
one-half  teaspoon  of  soda.     Beat  very  thoroughly.    Use  a  mod- 
erate cake  oven. 

HICKORY  NUT  CAKE—  Cream  one  cup  of  butter  with  two 
cups  of  sugar,  add  the  well  beaten  yolks  of  four  eggs,  and  one-. 
half  cup  of  milk..  Sift  three  level  teaspoons  of  baking  powder 
twice  with  two  and  one-half  cups  of  pastry  flour.  Reserve  one- 
half  cup  of  the  flour  and  add  the  remainder  to  the  first  mixture. 


CAKES,  CRULLERS,  ECLAIRS 97 

Now  fold  in  the  whites  of  four  eggs  beaten  stiff,  one  teaspoon 
of  lemon  juice,  half  a  dozen  gratings  of  the  yellow  rind  of  lemon 
and  one  cup  each  of  seeded  and  chopped  raisins  and  of  chopped 
hickory  nuts  mixed  with  the  reserved  half  cup  of  flour.  Bake 
in  a  moderate  oven,  cover  with  a  white  icing  and  garnish  without 
meats. 

HUCKLEBERRY  CAKES— Mix  together  one  quart  of  flour, 
one  teaspoon  salt,  four  teaspoons  baking  powder  and  one-half 
cup  of  sugar.  Mix  one-third  cup  butter,  melted  with  one  cup 
of  milk.  Add  it  to  the  flour  and  then  add  enough  more  milk 
to  make  a  dough  stiff  enough  to  keep  in  shape  when  dropped 
from  a  spoon.  Flour  one  pint  of  berries,  stir  in  quickly,  and 
drop  by  the  large  spoonful  on  a  buttered  pan  or  in  muffin  rings. 
Bake  twenty  minutes. 

ICE  CREAM  CAKE — Cream  three-quarters  cup  of  butter 
with  two  cups  of  fine  granulated  sugar.  Add  one  cup  of  milk 
with  two  cups  of  flour  and  three-quarters  cup  of  cornstarch  sifted 
twice  with  five  level  teaspoons  of  baking  powder.  Fold  in  slowly 
the  whites  of  seven  eggs  and  bake  in  layers. 

LAYER  CAKE — One  and  one-half  cups  of  sugar,  two-thirds 
of  a  cup  of  butter,  the  whites  of  six  eggs,  one  cup  of  sweet  milk, 
two  and  one-half  cups  of  pastry  flour,  two  teaspoonfuls  of  baking 
powder,  flavor  with  lemon,  put  two-thirds  of  the  mixture  into 
jelly  tins.  To  the  rest  add  two  tablespoonfuls  of  molasses,  one- 
half  cup  of  raisins  (seeded),  three  figs  (chopped),  one  tea- 
spoonful  cinnamon,  one-half  teaspoonful  allspice,  two  tablespoon- 
fuls of  flour.  Bake,  when  cool,  together  with  jelly,  having  the 
dark  layer  in  the  center. 

MARGARETTES — One-half  pound  of  peanuts,  one  pound 
of  dates  chopped  fine.  One  cup  of  milk  in  the  dates,  and  boil, 
add  peanuts.  Make  a  boiled  icing.  Take  the  long  branch  crack- 
ers, spread  the  filling  between  the  crackers,  put  on  the  icing,  and 
put  in  the  oven  to  brown. 

PLAIN  CAKE— Beat  together  one-half  cup  of  butter  and 
two  cups  of  sugar  until  light  and  creamy,  add  the  well  beaten 
yolks  of  three  eggs,  one-half  cup  of  milk,  three  cups  of  flour 
in  which  three  teaspoons  of  baking  powder  have  been  sifted, 
and  last  the  stiffly  beaten  whites  of  three  eggs.  Add  any  flavor- 
ing preferred  and  bake  in  a  moderate  oven. 

PLAIN  TEA  CAKE— Cream  two  level  tablespoons  of  butter 
and  one  cup  of  sugar  together,  add  one  beaten  egg,  one  cup  of 


98 CAKES,  CRULLERS,  ECLAIRS 

milk  and  two  cups  of  flour  in  which  three  level  teaspoons  of 
baking  powder  have  been  sifted.  Bake  in  a  sheet,  and  serve 
while  fresh. 

RAISIN  CAKE — One  cup  butter,  three  eggs,  one  and  one- 
half  cups  sugar,  one  cup  sour  milk,  one  teaspoon  soda,  one  cup 
raisins,  little  nutmeg,  three  cups  flour.  One  can  use  two  eggs 
and  one-half  cup  butter;  then  bake  as  usual. 

ROCKLAND  CAKE— Two  cups  sugar,  one  cup  butter 
beaten  to  a  cream,  five  eggs,  one  cup  milk,  four  cups  flour,  two 
teaspoonfuls  baking  powder,  one  teaspoonful  essence  of  lemon. 

SNIPPODOODLES— One  cup  of  sugar,  one  tablespoon  of 
butter,  one-half  cup  of  milk,  one  egg,  one  cup  of  flour,  one  tea- 
spoon of  cinnamon.  Cream  the  butter,  add  the  sugar,  then  the 
eggs  well  beaten,  then  the  flour,  baking  powder  and  cinnamon, 
sifted  together,  and  the  milk.  Spread  very  thin  on  the  tin  sheet 
and  bake.  When  nearly  done  sprinkle  with  sugar;  when  brown 
remove  from  the  oven,  cut  into  squares  and  remove  quickly  with 
a  knife.  They  should  be  thin  and  crispy. 

SNOW  CAKE— Beat  the  white  of  four  eggs  stiff.  Cream 
one-half  cup  of  milk  and  one  cup  of  butter  and  one  cup  of 
sugar,  add  one-half  cup  of  milk  and  two  cups  of  flour  sifted 
twice  with  three  level  teaspoons  of  baking  powder.  Fold  in 
the  whites  of  the  eggs  last  and  half  a  teaspoon  or  more  of  lemon 
or  vanilla  flavoring. 

SPICE  CAKES — For  little  spice  cakes  cream  one-half  cup 
of  butter  with  one  cup  of  sugar,  add  one  beaten  egg,  one-half 
cup  of  sour  milk,  and  one-half  level  teaspoon  each  of  soda, 
baking  powder,  and  cinnamon,  and  a  few  gratings  of  nutmeg 
sifted  with  two  and  one-half  cups  of  pastry  flour.  Stir  in  one- 
half  cup  each  of  chopped  walnut  meats  and  seeded  and  chopped 
raisins.  Roll  out  thin  and  cut  in  shape  or  put  small  spoonfuls 
some  distance  apart  on  a  buttered  pan  and  press  out  with  the 
end  of  a  baking  powder  can  until  as  thin  as  needed;  do  not  add 
more  flour.  Bake  slowly. 

SPONGE  CAKE — Whites  of  two  eggs  beaten  to  a  stiff 
froth,  beat  the  yolks  thoroughly,  then  beat  both  together,  then 
add  one  scant  cup  of  granulated  sugar  (beating  again),  one  scant 
cup  of  flour  (beat  again),  and  one  teaspoon  of  baking  powder. 
Sift  the  flour  three  or  four  times,  stir  the  baking  powder  in  the 
flour,  and  lastly  add  five  tablespoons  of  hot  water. 


CAKES,  CRULLERS,  ECLAIRS 99 

SULTANA  TEA  CAKES— Into  three-quarters  of  a  pound 
of  flour  stir  a  pinch  of  salt,  a  teaspoonful  of  baking  powder, 
three  ounces  of  butter  and  lard  mixed  in  equal  portions,  three 
ounces  of  sifted  sugar  and  two  ounces  of  sultanas.  Chop  one 
and  half  ounces  of  candied  lemon  peel,  add  that  and  moisten 
all  with  two  well  beaten  eggs  and  a  little  milk  if  necessary. 
Work  these  ingredients  together,  with  a  wooden  spoon  turn 
on  to  a  board  and  form  into  round  cakes.  Place  them  on  a 
floured  baking  sheet  and  cook  in  a  quick  oven.  Five  minutes 
before  the  cakes  are  done  brush  them  over  with  milk  to  form 
a  glaze,  and  when  ready  to  serve  cut  each  through  with  a  knife 
and  spread  liberally  with  butter. 

SUNSHINE  CAKE— Cream  one  cup  of  butter,  add  two  cups 
of  sugar  and  beat,  add  one  cup  of  milk,  the  yolks  of  eleven  eggs 
beaten  until  very  light  and  smooth,  and  three  cups  of  flour  sifted 
with  four  teaspoons  of  baking  powder  three  times  to  make  it 
very  light.  Turn  into  a  tube  baking  pan  and  bake  three-quarters 
of  an  hour  in  a  moderate  oven. 

TEA  CAKE — This  cake  is  to  be  eaten  warm  with  butter. 
Rub  a  rounding  tablespoon  of  butter  into  three  cups  of  flour 
sifted  with  a  saltspoon  of  salt,  six  level  teaspoons  of  baking 
powder  and  one-quarter  cup  of  sugar.  Beat  one  egg  light,  add 
one  and  one-half  cups  of  milk  and  the  dry  ingredients  and  beat 
well.  Pour  into  a  long  buttered  pan  and  bake  about  twenty 
minutes.  Do  not  slice  this  cake,  but  cut  through  the  crust  with 
a  sharp  knife  and  break  apart.  This  mixture  can  be  baked  in 
muffin  tins,  but  it  saves  time  to  bake  it  in  a  loaf. 

VELVET  CAKE— One-half  cup  butter,  one  and  one-half 
cups  sugar,  yolks  four  eggs,  one-half  cup  milk,  one  and  one- 
half  cups  flour,  one-half  cup  cornstarch,  four  level  teaspoons 
baking  powder,  whites  four  eggs,  one-third  cup  almonds  blanched 
shredded.  Cream  the  butter,  add  gradually  the  sugar,  then 
the  egg-yolks  well  beaten.  Beat  well  and  add  the  milk,  the  flour, 
cornstarch,  and  baking  powder  sifted  together,  and  egg  whites 
beaten  stiff.  Beat  well  and  turn  into  buttered  shallow  pan. 
Sprinkle  with  the  almonds,  then  with  powdered  sugar  and  bake 
forty  minutes  in  a  moderate  oven. 

WHITE  PATTY  CAKES— Cream  one-third  cup  of  butter 
with  one  cup  of  sugar,  add  one-half  cup  of  milk,  one  and  three- 
quarter  cups  of  flour  sifted  twice  with  two  and  one-half  level 
teaspoons  of  baking  powder,  and  flavor  with  a  mixture  of  one- 
third  teaspoon  of  lemon  flavoring  and  two-thirds  teaspoon  of 


ioo CAKES,  CRULLERS,  ECLAIRS 

vanilla  flavoring.  Bake  in  little  plain  patty  pans  and  cover  the 
top  of  each  with  white  icing.  Garnish  with  two  little  leaves  cut 
from  angelica  and  a  bit  of  red  candied  cherry. 

COFFEE  CREAM  CAKES  AND  FILLING— Roll  good 
plain  paste  three-eighths  of  an  inch  thick  and  cut  in  rounds  and 
through  a  pastry  tube  force  a  cream  cake  mixture  to  make  a 
border  come  out  even  with  the  edge  of  the  round,  and  bake  in 
a  hot  oven.  Fill  and  frost.  For  the  cream  cake  mixture  put 
one  cup  of  boiling  water,  one-half  cup  of  butter  and  one  level 
tablespoon  of  sugar  together  in  a  saucepan  and  boil  one  minute, 
then  add  one  and  three-quarters  cups  of  flour  all  at  once.  Stir 
rapidly  and  when  the  cooked  mixture  cleaves  from  the  pan  add 
five  eggs  one  at  a  time,  beating  well  between  each  addition.  Do 
not  beat  the  eggs  before  adding. 

COFFEE  ECLAIRS — Put  one  cup  of  hot  water,  one-half 
cup  of  butter  and  one-half  teaspoon  of  salt  in  a  small  saucepan 
over  the  fire.  The  instant  it  boils  add  quickly  one  and  one- 
half  cups  of  sifted  pastry  flour.  Stir  thoroughly  for  five  minutes, 
or  till  it  all  clears  from  the  pan  in  a  lump.  Let  it  cool  slightly 
and  then  add  five  eggs  whole,  one  at  a  time.  Mix  very  thor- 
oughly, then  drop  the  dough  with  a  spoon  on  to  a  buttered 
baking  pan  in  pieces  about  four  inches  long  and  one  and  one- 
half  inches  wide  and  some  distance  apart.  Bake  in  a  quick  oven 
until  well  puffed  up  and  done  through;  they  will  settle  as  soon 
as  removed  if  not  baked  sufficiently.  When  cool,  cut  along  one 
edge  and  fill  with  the  prepared  cream  and  frost  with  coffee 
icing. 

CRUMPETS — Scald  two  cups  of  milk,  add  four  tablespoons 
of  melted  butter  and  when  lukewarm  one  level  teaspoon  of  salt 
and  three  and  one-half  cups  of  flour.  Beat  hard,  add  one-half 
yeast  cake,  dissolved  in  one-half  cup  of  lukewarm  water  and 
beat  again.  Let  rise  until  light,  then  grease  large  muffin  rings 
and  set  them  on  a  hot  griddle.  Fill  each  ring  not  over  half 
full  and  bake  slowly  until  a  light  brown,  turn  rings  and  contents 
over,  bake  a  little  longer,  then  slip  rings  off.  Serve  hot.  If 
any  are  left  over,  split,  toast  and  butter  them. 

CRULLERS — Scald  one  cup  of  milk,  and  when  lukewarm 
add  one  yeast  cake  dissolved  in  one-quarter  cup  of  lukewarm 
water,  and  add  one  and  one-half  cups  of  flour  and  a  level  tea- 
spoon of  salt.  Cover  and  let  rise  until  very  light;  add  one  cup 
of  sugar,  one-quarter  cup  of  melted  butter,  three  well  beaten 
eggs,  one-half  of  a  small  nutmeg  grated  and  enough  more  flour 


CAKES,  CRULLERS,  ECLAIRS 101 

to  make  a  stiff  dough.  Cover  and  let  rise  light,  turn  on  to  a 
floured  board  and  roll  out  lightly.  Cut  into  long  narrow  strips 
and  let  rise  on  the  board.  Now  twist  the  strips  and  fry  until 
a  light  brown  color,  and  dust  over  with  powdered  sugar. 

DUTCH  CRULLERS — Cream  one  cup  of  sugar  and  one- 
half  cup  of  butter,  add  one  egg  and  beat,  then  one  cup  of  sour 
milk.  Sift  one  level  teaspoon  of  flour  and  add  to  the  mixture, 
now  beat  in  enough  sifted  pastry  flour  to  make  a  dough  that 
can  be  rolled  out.  Cut  in  rings  and  taking  hold  of  each  side  of 
a  ring  twist  it  inside  out.  Fry  in  deep  hot  fat. 

INDIVIDUAL  SHORTCAKES— Sift  two  cups  of  flour, 
three  teaspoons  of  baking  powder,  and  one-half  level  teaspoon 
of  salt  together.  Add  two  well  beaten  eggs  and  one-half  cup 
of  melted  butter.  Beat  and  pour  into  greased  muffin  pans  until 
they  are  two-thirds  full.  Bake  in  a  hot  oven,  then  split  and 
butter.  Crush  a  quart  box  of  any  kind  of  berries,  sprinkle  with 
one-half  of  cup  of  sugar  and  use  as  a  filling  for  the  little  short- 
cakes. 

RAISED  DOUGHNUTS— Scald  one  cup  of  milk.  When 
lukewarm  add  one-quarter  of  a  yeast  cake  dissolved  in  one- 
quarter  of  a  cup  of  lukewarm  water,  one  teaspoon  'salt  and  flour 
enough  to  make  a  stiff  batter.  Let  it  rise  over  night.  In  the 
morning  add  one-third  of  a  cup  of  shortening  (butter  and  lard 
mixed),  one  cup  light  brown  sugar,  two  eggs  well  beaten,  one- 
half  nutmeg  grated  and  enough  flour  to  make  a  stiff  dough. 
Let  it  rise  again,  toss  on  floured  board,  pat  and  roll  out.  Shape 
with  the  biscuit  cutter  and  work  between  the  hands  until  round. 
Place  on  the  floured  board,  let  rise  one  hour,  turn  and  let  rise 
again.  Fry  in  deep  fat  and  drain  on  brown  paper.  Cool  and 
roll  in  powdered  sugar. 

SOUR  MILK  DOUGHNUTS— Beat  two  eggs  light,  add 
one  cup  of  sugar  and  beat,  one-half  cup  of  butter  and  lard  mixed, 
and  beat  again.  Stir  one  level  teaspoon  of  soda  into  one  pint 
of  sour  milk,  add  to  the  other  ingredients  and  mix  with  enough 
sifted  pastry  flour  to  make  a  dough  as  soft  as  can  be  rolled. 
Take  a  part  at  a  time,  roll  half  an  inch  thick,  cut  in  rings  and 
fry.  Use  nutmeg,  cinnamon,  or  any  flavoring  liked.  These 
doughnuts  are  good  for  the  picnic  basket  or  to  carry  out  to  the 
boys  at  their  camp. 

SUGAR  COOKIES — Beat  to  a  cream  one  cupful  of  shorten- 
ing, half  lard  and  half  butter,  one  cupful  granulated  sugar.  Add 
one  cup  rich  sour  cream  and  two  eggs  unbeaten,  four  cupfuls 


102 CAKES,  CRULLERS,  ECLAIRS 

flour  sifted  with  one  teaspoonful  soda  and  a  half  teaspoonful 
baking  powder.  Stir  just  enough  to  make  a  stiff  dough,  toss 
on  to  the  lightly  floured  molding  board  and  knead  another 
cupful  of  flour  into  it.  This  mixing  gives  the  cookies  a  fine 
grain.  Flavor  with  a  little  nutmeg,  roll  out,  cut  into  cookies, 
and  bake. 

SOFT  GINGER  COOKIES— Put  a  level  teaspoon  of  soda 
in  a  measuring  cup,  add  three  tablespoons  of  boiling  water,  one- 
quarter  cup  of  melted  butter  or  lard,  a  saltspoon  of  salt,  a  level 
teaspoon  of  ginger,  and  enough  sifted  pastry  flour  to  make  a 
dough  as  soft  as  can  be  handled.  Shape  small  bits  of  dough, 
lay  in  the  greased  baking  pan  and  press  out  half  an  inch  thick; 
bake  carefully. 


CANDIES 

CANDIED  VIOLETS— Gather  the  required  quantity  of  per- 
fect sweet  violets,  white  or  blue.  If  possible,  pick  in  the  early 
morning  while  the  dew  is  still  on  them.  Spread  on  an  inverted 
sieve  and  stand  in  the  air  until  dried,  but  not  crisp.  Make  a 
sirup,  using  a  half  pound  of  pure  granulated  sugar  and  a  half 
pint  of  water.  Cook  without  stirring  until  it  spins  a  thread. 
Take  each  violet  by  the  stem,  dip  into  the  hot  sirup  and  return 
to  the  sieve,  which  should  be  slightly  oiled.  Leave  for  several 
hours.  If  the  flowers  then  look  preserved  and  clear  they  will 
not  require  a  second  dipping,  but  if  they  appear  dry  as  if  some 
portions  of  the  petals  were  not  properly  saturated,  dip  again. 
Now  have  ready  a  half  cupful  of  melted  fondant.  Add  a  drop 
or  two  of  violet  extract  and  a  few  drops  of  water  to  reduce 
the  fondant  to  a  thin,  grayish,  paste-like  consistency.  Dip  the 
flowers  in  this  one  at  a  time,  dust  with  powdered  crystallized 
sugar,  and  lay  on  oiled  paper  to  harden.  Rose  leaves  may  be 
candied  in  the  same  way,  subtsituting  essence  of  rose  for  the 
violet  and  a  drop  or  two  of  cochineal  to  make  the  required  color. 
A  candy  dipper  or  fine  wire  can  be  used  for  dipping  the  rose 
petals. 

CREAMED  WALNUTS— Cook  two  cups  of  sugar  and  one- 
half  cup  of  water  together  until  the  sirup  threads.  Add  a  tea- 
spoon of  vanilla,  take  from  the  range  and  beat  until  thick  and 
creamy.  Make  small  balls  of  the  candy  and  press  half  a  walnut 
meat  into  each  side.  Drop  on  to  a  plate  of  granulated  sugar. 

CRYSTALLIZED  COWSLIPS— These  make  a  prized  Eng- 
lish confection,  much  used  for  ornamenting  fancy  desserts.  The 
flowers  are  gathered  when  in  full  bloom,  washed  gently  and  placed 
on  a  screen  to  dry.  When  this  is  accomplished  the  stems  are 
cut  to  within  two  inches  of  the  head  and  the  flowers  are  then 
laid  heads  down  on  the  tray  of  the  crystallizing  tin,  pushing 
the  stalks  through  so  the  flowers  shall  be  upright.  When  full 

103 


104 ICE  CREAM  AND  SHERBETS 

put  the  tray  in  the  deep  tin  and  fill  with  the  same  crystallizing 
sirup,  pouring  around  the  sides  and  not  over  the  flowers.  When 
dry,  arrange  in  baskets  or  use  in  decorating. 

FRUIT  PASTE— Take  equal  weights  of  nut  meats,  figs, 
dates  and  prepared  seedless  raisins.  Wipe  the  figs  and  remove 
the  stems,  remove  the  scales  and  stones  from  the  dates.  Mix 
well  and  chop  fine  or  run  it  all  through  a  meat  chopper.  Mold 
it  on  a  board  in  confectioners'  sugar  until  you  have  a  smooth, 
firm  paste.  Roll  out  thin  and  cut  into  inch  squares  or  small 
rounds.  Roll  the  edge  in  sugar,  then  pack  them  away  in  layers 
with  paper  between  the  layers. 

GLACE  FIGS — Make  a  sirup  by  boiling  together  two  cups 
of  sugar  and  one  and  a  half  cups  of  water.  Wash  and  add  as 
many  figs  as  can  be  covered  by  the  sirup.  Cook  until  they  are 
tender  and  yellow,  then  remove  from  the  fire  and  let  them  stand 
in  the  sirup  over  night.  In  the  morning  cook  for  thirty  minutes, 
and  again  let  them  stand  over  night.  Then  cook  until  the  stems 
are  transparent.  When  cold  drain  and  lay  them  on  a  buttered 
cake  rack  or  wire  broiler  and  let  them  remain  until  very  dry. 

PINEAPPLE  MARSHMALLOWS— This  is  a  good  con- 
fection for  Thanksgiving.  Soak  four  ounces  gum  arabic  in  one 
cupful  pineapple  juice  until  dissolved.  Put  into  a  granite  sauce- 
pan with  a  half  pound  of  powdered  sugar,  and  set  in  a  larger 
pan  of  hot  water  over  the  fire.  Stir  until  the  mixture  is  white 
and  thickened.  Test  by  dropping  a  little  in  cold  water.  If  it 
"balls,"  take  from  the  fire  and  whip  in  the  stiffly  whipped 
whites  of  three  eggs.  Flavor  with  a  teaspoonful  vanilla  or 
orange  juice,  then  turn  into  a  square  pan  that  has  been  dusted 
with  cornstarch.  The  mixture  should  be  about  an  inch  in  thick- 
ness. Stand  in  a  cold  place  for  twelve  hours,  then  cut  into  inch 
squares  and  roll  in  a  mixture  of  cornstarch  and  powdered  sugar. 

RAISIN  FUDGE— Put  into  a  saucepan  one  heaped  table- 
spoon butter,  melt  and  add  one-half  cup  milk,  two  cups  sugar, 
one-fourth  cup  molasses  and  two  squares  chocolate  grated.  Boil 
until  it  is  waxy  when  dropped  into  cold  water.  Remove  from 
fire,  beat  until  creamy,  then  add  one-half  cup  each  of  chopped 
raisins  and  pecans.  Pour  into  a  buttered  tin,  and  when  cool 
mark  into  squares. 

SIMPLE  WAY  OF  SUGARING  FLOWERS— A  simple 
way  of  sugaring  flowers  where  they  are  to  be  used  at  once  con- 
sists in  making  the  customary  'sirup  and  cooking  to  the  crack 


CANDIES  105 


degree.  Rub  the  inside  of  cups  with  salad  oil,  put  into  each  cup 
four  tablespoonfuls  of  the  flowers  and  sugar,  let  stand  until  cold, 
turn  out,  and  serve  piled  one  on  top  of  the  other. 


ICE   CREAM   AND  SHERBETS 

BALTIMORE  ICE  CREAM— Two  quarts  of  strawberries, 
two  cups  of  granulated  sugar,  half  cup  powdered  sugar,  one  pint 
cream,  about  two  spoonfuls  vanilla,  half  cup  chopped  nuts,  heat 
the  berries  and  sugar  together,  when  cool  mix  other  ingredients 
and  freeze. 

BLACK  CURRANT  ICE  CREAM— Stew  one  cupful  black 
currants  five  minutes,  then  press  through  a  fine  sieve.  Add  a 
cupful  rich  sirup  and  a  cupful  thick  cream,  beat  well,  then 
freeze.  When  stiff  pack  in  an  ornamental  mold,  close  over  and 
pack  in  ice  and  salt.  When  ready  to  serve  turn  out  on  a  low 
glass  dish,  garnish  with  crystallized  cherries  and  leaves  of  an- 
gelica. 

FROZEN  ICE — Cook  one  cup  of  rice  in  boiling  salted  water 
twelve  minutes.  Drain  and  put  it  in  the  double  boiler,  one  quart 
milk,  one  cup  sugar  and  one  saltspoon  salt.  Cook  till  soft,  then 
rub  through  a  sieve.  Scald  one  pint  of  cream  and  mix  with  it 
the  beaten  yolks  of  four  eggs.  Cook  about  two  minutes,  or  until 
the  eggs  are  scalding  hot,  then  stir  this  into  the  rice.  Add  more 
sugar,  if  needed,  and  one  tablespoonful  vanilla.  Chill  and  pack 
firmly  in  the  freezer  or  round  the  mold.  Turn  out  and  ornament 
the  top  with  fresh  pineapple  cut  in  crescent  pieces  or  with  quar- 
tered peaches  and  serve  a  fresh  fruit  sirup  sauce  with  the  cream. 

FRUIT  ICE — Three  lemons,  three  oranges,  three  bananas, 
three  cups  sugar,  three  pints  cold  water,  by  pressing  juice  from 
orange  and  lemons,  strain  well,  peel  banana,  rub  through  strainer 
into  the  fruit  juice,  add  the  sugar,  then  the  water,  stir  until 
the  sugar  is  dissolved,  pour  into  freezer.  The  ice  that  is  used 
should  be  pounded  until  fine,  and  the  right  kind  of  salt  should 
be  used. 


io6  CANDIES 


ICE  CREAM  WITH  MAPLE  SAUCE— Scald  one  quart 
of  cream,  add  one-half  cup  of  sugar,  a  bit  of  salt,  and  when  cold 
freeze  as  usual,  first  flavoring  with  vanilla  or  extract  of  ginger. 
Reduce  'some  pure  maple  sirup  by  boiling  until  quite  thick,  stir 
into  it  some  sliced  pecans  or  walnuts  and  serve  hot  with  each 
portion  of  the  cream. 

PINEAPPLE  CREAM— Two  cups  of  water,  one  cup  of 
sugar,  boil  fifteen  minutes,  let  cool,  add  one  can  grated  pine- 
apple. Freeze  to  mush,  fold  in  one-half  pint  of  whipped  cream, 
let  stand  an  hour,  but  longer  time  is  better. 

VANILLA  ICE  CREAM— Put  two  cups  of  milk  in  a  double 
boiler,  add  a  pinch  of  soda  and  scald,  beat  four  eggs  light  with 
two  cups  of  sugar,  pour  the  hot  milk  on  'slowly,  stirring  all  the 
time;  turn  back  into  double  boiler  and  cook  until  a  smooth 
custard  is  formed.  Cool  and  flavor  strongly  with  vanilla  because 
freezing  destroys  some  of  the  strength  of  flavoring.  Stir  in  a 
pint  of  sweet  cream  and  freeze. 

CRANBERRY  SHERBET— This  is  often  used  at  a  Thanks- 
giving course  dinner  to  serve  after  the  roast.  To  make  it  boil 
a  quart  of  cranberries  with  two  cupfuls  of  water  until  soft,  add 
two  cupfuls  sugar,  stir  until  dissolved,  let  cool,  add  the  juice 
of  one  or  two  lemons  and  freeze.  This  may  be  sweeter  if  de- 
sired. Serve  in  sherbet  glasses. 

CURRANT  SHERBET— Mash  ripe  red  currants  well  and 
strain  the  juice.  To  two  cups  of  the  juice  add  two  cups  of 
sugar,  two  cups  of  water,  and  bring  to  boiling  point.  Cook  a 
few  minutes  and  skim  well,  then  pour  while  hot  slowly  on  to 
the  whites  of  two  eggs  beaten  stiff.  Beat  a  few  minutes,  cool, 
and  freeze. 

LEMON  GINGER  SHERBET— This  is  made  the  same  as 
the  lemon  with  the  addition  of  four  ounces  of  candied  ginger 
cut  in  fine  bits  and  added  to  the  sirup  with  the  grated  yellow 
rind  of  a  lemon.  Boil  until  clear,  add  lemon  juice  and  a  little 
more  of  the  rind  and  proceed  as  with  the  ice. 

LEMON  SHERBET — Put  two  cups  of  sugar  into  four  cups 
of  water  and  cook  five  minutes  after  it  begins  to  boil.  Add 
one-half  level  tablespoon  of  gelatin  soaked  in  a  tablespoon  of 
cold  water  for  fifteen  minutes.  Stir  one  cup  of  lemon  juice 
and  freeze. 

PINEAPPLE  SORBET — Peel  and  cut  up  a  small  sugar  loaf 
pineapple  and  let  it  stand  in  a  cool  place  over  night  with  a  pint 
of  sugar  added  to  it.  An  earthen  jar  is  best  for  holding  the 


ICE  CREAM  AND  SHERBETS 107 

pine,  whose  acid  properties  forbid  its  standing  in  tin.  In  the 
morning  strain,  pressing  out  as  much  of  the  juice  as  possible. 
Add  to  this  a  pint  of  water  and  the  grated  rind  of  an  orange. 
Boil  ten  minutes,  add  the  juice  of  one  lemon  and  two  oranges, 
freeze  about  fifteen  minutes  until  of  a  smooth,  even,  cream-like 
texture,  and  serve  after  the  meat  course  at  dinner.  If  you  desire 
a  granite  which  is  frozen  as  hard  as  ice  cream,  but  should  be  of 
a  rough-grained  consistency,  set  the  mixture  away  packed  in 
ice  and  let  it  remain  there  for  two  or  three  hours.  Scrape  the 
frozen  part  occasionally  from  the  sides  of  the  can  and  stir  long 
enough  to  mix  the  ice  with  the  mass,  but  not  long  enough  to 
make  it  creamy.  Serve  in  a  cup  made  of  the  half  skin  of  an 
orange  with  the  pulp  scraped  out. 

TEA  SHERBET— Make  a  quart  of  fine  flavored  tea  in  the 
usual  way,  pour  off,  sweeten  to  taste,  add  the  juice  of  half  a 
lemon  and  the  fine  shredded  peel,  and  freeze. 

GLACE  DES  GOURMETS— Make  a  custard  of  one  pint 
milk,  six  egg  yolks,  one  cup  sugar  and  a  few  grains  of  salt. 
Strain  and  add  one  pint  cream,  one  cup  almonds  (blanched, 
cooked  in  caramel,  cooled,  and  pounded),  and  one  tablespoon 
vanilla.  Whip  one  pint  heavy  cream  and  add  one-half  pound 
powdered  sugar,  one  tablespoon  of  rum,  one  teaspoon  of  vanilla 
and  one-fourth  pound  of  macaroons  broken  in  small  pieces. 
Freeze  the  first  mixture  and  put  in  a  brick  mold,  cover  with 
second  mixture,  then  repeat.  Pack  in  salt  and  ice,  using  two 
parts  crushed  ice  to  one  part  rock  salt  and  let  stand  two  hours. 
Remove  from  mold  and  garnish  with  macaroons  in  brandy. 

MAPLE  PARFAIT— Beat  four  eggs  slightly  in  a  double 
boiler,  pour  in  one  cup  of  hot  maple  sirup,  stirring  all  the  time. 
Cook  until  thick,  cool,  and  add  one  pint  of  thick  cream  beaten 
stiff.  Pour  into  a  mold  and  pack  in  equal  parts  of  ice  and  salt. 
Let  stand  three  hours. 

PINEAPPLE  PARFAIT— Cook  for  five  minutes  over  the 
fire  one  cup  granulated  sugar  and  a  quarter  cup  of  water.  Beat 
the  yolks  of  six  eggs  until  lemon  colored  and  thick,  then  add  the 
sirup  little  by  little,  constantly  beating.  Cook  in  a  double  boiler 
until  the  custard  coats  the  spoon,  then  strain  and  beat  until 
cold.  Add  two  cupfuls  pineapple  pulp  pressed  through  a  sieve 
and  fold  in  a  pint  of  cream  whipped  stiff.  Pack  and  bury  in 
the  ice  and  salt  mixture. 

STRAWBERRY  PARFAIT— Hull,  wash  and  drain  some 
sweet  strawberries.  Press  through  a  strainer  enough  to  give 


io8 ICE  CREAM  AND  SHERBETS 

about  two-thirds  of  a  cup  of  pulp.  Cook  together  in  a  granite- 
ware  saucepan  one  cupful  granulated  sugar  and  half  a  cup  of 
water  until  it  spins  a  thread.  Do  not  stir  while  cooking.  Whip 
two  whites  of  eggs  stiff  and  then  pour  the  hot  sirup  over  them 
and  continue  beating  them  until  the  mixture  is  cold.  As  it 
thickens  add  the  crushed  berries,  a  spoonful  at  a  time.  Have 
ready  a  pint  of  cream  whipped  to  a  solid  froth,  stir  lightly  into 
the  egg  and  berry  mixture,  then  pack  into  a  covered  mold  and 
bury  in  ice  and  salt,  equal  proportions,  leaving  it  for  several 
hours. 

VIOLET  PARFAIT— This  is  made  the  same  as  white  par- 
fait,  using  one-third  cup  of  grape  juice  instead  of  the  boiling 
water,  and  adding  half  a  cup  of  grape  juice  and  the  juice  of 
half  a  lemon  to  the  cream  before  beating. 

VANILLA  PARFAIT— Cook  a  half  cup  each  sugar  and 
water  over  the  fire  until  it  threads.  Do  not  stir  after  the  sugar 
has  dissolved.  Beat  the  whites  of  three  eggs  until  very  stiff, 
pour  the  sirup  slowly  over  it,  beating  constantly.  Flavor  with 
vanilla,  and  when  cold  fold  in  a  pint  of  cream  whipped  stiff. 
Pour  into  a  mold  and  pack. 


PRESERVES,    PICKLES   AND    RELISH 

CHERRY  PICKLES— Stem,  but  do  not  pit,  large  ripe  cher- 
ries. Put  into  a  jar  and  cover  with  a  sirup  made  from  two  cups 
of  sugar,  two  cups  of  vinegar  and  a  rounding  teaspoon  each 
of  ground  cloves  and  cinnamon  cooked  together  five  minutes. 
Let  stand  two  days,  pour  off  the  vinegar,  reheat  and  pour  over 
the  cherries,  then  seal. 

CHILI  SAUCE — Peel  and  slice  six  large  ripe  tomatoes,  add 
four  onions  chopped  fine,  three-quarters  of  a  cup  of  brown  sugar, 
one-quarter  cup  of  salt,  four  cups  of  vinegar  and  two  teaspoons 
each  of  ginger  and  cloves  and  one-half  teaspoon  of  cayenne 
pepper.  Cook  together  one  hour  and  seal  in  small  glass  jars. 

COLD  CATSUP— Cut  four  quarts  of  tomatoes  fine,  add  one 
cup  of  chopped  onion,  one  cup  of  nasturtium  seeds  that  have 
been  cut  fine,  one  cup  of  freshly  grated  horseradish,  three  large 
stalks  of  celery  chopped,  one  cup  of  whole  mustard  seeds,  one- 
half  cup  of  salt,  one  tablespoonful  each  of  black  pepper,  cloves 
and  cinnamon,  a  tablespoon  of  mace,  one-half  cup  of  sugar  and 
four  quarts  of  vinegar.  Mix  all  well  together  and  put  in  jars 
or  bottles.  It  needs  no  cooking,  but  must  stand  several  weeks 
to  ripen. 

CREOLE  SAUCE— Scald  and  peel  twenty-four  tomatoes. 
Remove  the  seeds  from  green  peppers  and  cut  the  pulp  and  four 
onions  fine.  Shred  one  ounce  dried  ginger,  mix  and  add  four 
tablespoons  each  of  sugar  and  salt,  three  cups  of  vinegar  and 
one-half  pound  seedless  raisins.  Boil  slowly  three  hours,  then 
put  away  in  wide-mouthed  bottles. 

GINGERED  GREEN  TOMATOES— To  one  peck  small 
green  tomatoes  allow  eight  onions.  Slice  all  together  and  sprin- 
kle with  one  cupful  of  'salt.  Let  them  stand  twenty-four 
hours,  then  drain  and  cover  with  fresh  water.  Make  a  strong 
ginger  tea,  allowing  one  quart  of  boiling  water  to  a  pound  of 
bruised  ginger  root.  Let  it  simmer  gently  for  twenty  minutes 
until  the  strength  of  the  ginger  is  extracted.  Scald  the  chopped 

109 


no PRESERVES,  PICKLES,  RELISHES 

tomatoes  in  this.  Drain.  Mix  together  one  ounce  ground  gin- 
ger, two  tablespoonfuls  black  pepper,  two  teaspoonfuls  ground 
cloves,  a  quarter  pound  white  mustard  seed,  one-half  cupful 
ground  mustard,  one  ounce  allspice,  three  ounces  celery  seed 
and  three  pounds  brown  sugar.  Now  put  the  sliced  onions  and 
tomatoes  in  a  kettle  with  sugar  and  spices  in  alternate  layers, 
and  pour  over  them  enough  white  wine  vinegar  to  cover  well. 
Cook  the  pickle  until  tender,  then  pack  in  jars  and  seal. 

GREEN  TOMATO  MINCE— To  two  quarts  chopped 
apples,  greenings  are  best,  allow  two  quarts  chopped  green  to- 
matoes, one  pound  each  seeded  raisins  and  cleaned  currants, 
one-half  nutmeg,  one  teaspoonful  of  cinnamon,  one-half  tea- 
spoonful  ground  cloves,  six  cups  granulated  sugar  and  a  cupful 
and  a  half  of  cider  vinegar.  Boil  slowly  three  or  four  hours 
and  can. 

PICALILLI — Allow  to  one  gallon  sliced  green  tomatoes  one 
pint  grated  horseradish,  eleven  ounces  brown  sugar,  two  table- 
spoons each  of  fine  salt  and  ground  mustard.  Put  the  tomatoes 
in  a  large  stone  crock,  sprinkle  the  salt  over  them  and  let  stand 
over  night  with  a  slight  press  on  top.  In  the  morning  add  to 
the  tomatoes  and  let  stand  several  weeks  until  it  has  formed 
its  own  vinegar.  Always  keep  the  pickle  under  the  liquor  and 
have  it  in  a  cool  place. 

PEPPER  RELISH — Chop  fine  a  small  head  of  white  cab- 
bage, six  large  green  peppers,  and  a  nice  bunch  of  celery.  Put 
in  a  large  bowl  and  sprinkle  with  a  half  cup  of  salt,  mix  well, 
cover  and  let  stand  over  night.  Next  morning  drain  and  mix 
in  two  tablespoons  of  mustard  seed,  and  pack  in  a  stone  jar. 
Put  in  a  porcelain  kettle  three  pints  of  vinegar,  two  tablespoons 
sugar,  one  tablespoon  each  of  whole  cloves,  allspice  and  whole 
pepper,  a  clove  of  garlic  and  one  onion  minced.  Simmer  gently 
twenty  minutes,  strain  and  pour  boiling  hot  over  the  vegetables. 
When  cold  cover  and  keep  in  a  cool  place. 

TOMATO  CATSUP— This  catsup  has  a  good  relish  on 
account  of  the  onion  in  it.  Wash  ripe  tomatoes,  cut  them  in 
slices  and  cook  slowly  for  one  hour.  Press  through  a  sieve  to 
take  out  the  seeds  and  skin.  To  one  quart  of  this  pulp  and 
juice  add  one  tablespoon  of  cinnamon,  one  of  black  pepper  and 
one  of  mustard,  one  teaspoon  of  cayenne,  one-half  cup  of  salt 
and  two  onions  chopped  fine.  Simmer  two  and  one-half  hours, 
then  add  two  cups  of  vinegar,  cook  an  hour  longer.  Put  in 
bottles  and  seal. 


PRESERVES,  PICKLES,  RELISHES in 

TOMATO  CHUTNEY— Cut  up  and  peel  twelve  large  to- 
matoes and  to  them  add  six  onions  chopped  fine,  one  cup  of 
vinegar,  one  cup  of  sugar,  a  handful  of  finely  chopped  raisins, 
salt  to  taste,  a  half  teaspoonful  of  cayenne  and  a  half  teaspoonful 
of  white  pepper.  Boil  one  and  one-half  hours  and  bottle  or  put 
in  stone  jars. 

VEGETABLE  RELISH— Use  two  quarts  each  of  cooked 
and  finely  chopped  beets  and  cabbage,  add  four  cups  sugar,  two 
tablespoons  salt,  one  tablespoon  black  pepper,  a  half  tablespoon 
cayenne,  a  cup  of  grated  horseradish  and  enough  cold  vinegar 
to  cover.  Bottle  in  glass  jars  and  keep  in  a  cool  place. 

APPLE  AND  GRAPE  JELLY— Pull  the  grapes  off  the 
stems  of  six  large  bunches,  put  them  in  a  preserving  kettle,  just 
cover  with  water.  Pare  and  slice  six  large  fall  pippin  apples. 
Put  them  with  the  grapes.  When  boiled  soft  strain  through 
a  flannel  bag.  To  a  pint  of  juice  allow  three  quarters  of  a  pound 
of  sugar.  Boil  the  juice  fifteen  minutes,  skim  and  add  the  sugar, 
which  has  been  heated.  Boil  ten  or  fifteen  minutes.  This  will 
fill  three  jelly  glasses. 

BLACK  CURRANT  JELLY— This  is  one  of  the  best  old- 
fashioned  remedies  for  .sore  throats,  while  a  teaspoonful  of  it 
dissolved  into  a  tumbler  of  cold  water  affords  a  refreshing  fever 
drink  or  family  beverage  on  a  hot  day.  Stem  large  ripe  black 
currants  and  after  washing  put  into  the  preserving  kettle,  allow- 
ing a  cupful  of  water  to  each  quart  of  fruit.  This  is  necessary 
because  the  black  currant  is  drier  than  the  red  or  white.  Mash 
with  a  wooden  spoon  or  pestle,  then  cover  and  cook  until  the 
currants  have  reached  the  boiling  point  and  are  soft.  Turn  into 
a  jelly  bag  and  drain  without  squeezing.  To  each  pint  of  the 
juice  allow  a  half  pound  loaf  sugar.  Stir  until  well  mixed,  then 
cook  just  ten  minutes  from  the  time  it  commences  to  boil. 
Overcooking  makes  it  tough  and  stringy.  Pour  in  sterilized 
glasses  and  when  cold  cover  with  paraffin. 

CANNED  PINEAPPLE— Pare  the  pineapple  and  carefully 
remove  the  eyes  with  a  sharp-pointed  silver  knife.  Chop  or 
grate  or  shred  it  with  a  fork,  rejecting  the  core.  Weigh,  and 
to  every  pound  of  fruit  allow  a  half  pound  of  sugar,  put  all 
together  in  the  preserving  kettle,  bring  quickly  to  boiling,  skim, 
and  remove  at  once.  Put  into  jars  and  fill  to  overflowing  with 
sirup,  and  seal. 


ii2 PRESERVES,  PICKLES,  RELISHES 

CHERRY  PRESERVES— Select  large  red  cherries,  stem 
and  stone  them,  and  save  the  juice.  Weigh  the  fruit  and  an 
equal  amount  of  sugar.  Sprinkle  the  sugar  over  the  cherries 
and  let  stand  six  hours,  then  put  into  a  preserving  kettle,  add 
the  juice,  and  heat  slowly.  Simmer  until  the  cherries  are  clear, 
and  skim  carefully  several  times.  Seal  in  jars  and  keep  in  a 
cool,  dark  place. 

CRANBERRY  CONSERVE— To  three  and  a  half  pounds 
cranberries  add  three  pounds  sugar,  one  pound  seeded  raisins  and 
four  oranges,  cut  in  small  pieces  after  peeling.  Cook  gently 
about  twenty  minutes,  take  from  the  fire,  add  one  pound  walnut 
meats,  and  cool. 

CHERRY  JELLY— The  juice  of  cherries  does  not  make  a 
firm  jelly  without  the  addition  of  gelatin.  This  means  that  it 
will  not  keep,  but  must  be  eaten  soon  after  making.  But  if  a 
soft  jelly  will  satisfy  it  can  be  made,  and  kept  like  other  jellies, 
without  gelatin.  To  make  this  jelly  crush  ripe  cherries  and 
cook  until  soft,  with  just  enough  water  to  keep  from  burning. 
Strain  and  measure,  to  each  cup  of  juice  allow  a  cup  of  sugar. 
Simmer  the  juice  ten  minutes,  heat  the  sugar  and  drop  into  the 
boiling  juice.  In  a  few  minutes  a  soft  jelly  will  form. 

CRANBERRY  MOLD— This  is  an  extremely  pretty  way  of 
serving  cranberries  in  individual  molds.  Wash  a  quart  of  cran- 
berries and  put  in  a  porcelain  or  granite  saucepan.  Sprinkle  over 
the  top  of  the  berries  two  cupfuls  of  sugar  and  on  top  of  the  sugar 
pour  one  cupful  cold  water.  Set  over  the  fire  and  cook  slowly. 
When  the  berries  break  into  a  boil,  cover  just  a  few  moments, 
not  long,  or  the  'skins  will  burst,  then  uncover  and  cook  until 
tender.  Do  not  strain,  but  pour  at  once  into  small  china  molds. 
This  gives  a  dark  rich  looking  mold  that  is  not  too  acid  and  pre- 
serves the  individuality  of  the  fruit.  If  you  wish  to  use  some  of 
the  cranberries  in  lieu  of  Maraschino  cherries,  take  up  some  of 
the  most  perfect  berries  before  they  have  cooked  too  tender,  us- 
ing a  darning  needle  or  clean  hat  pin  to  impale  them.  Spread 
on  an  oiled  plate  and  set  in  warning  oven  or  a  sunny  window 
until  candied. 

CURRANT  AND  RASPBERRY  JELLY— Some  of  the  fin- 
est jellies  and  jams  are  made  from  raspberries  combined  with 
currants.  For  jelly  use  two-thirds  of  currant  juice  to  one-third 
raspberry  juice  and  finish  in  the  usual  way. 


PRESERVES,  PICKLES,  RELISHES 113 

FIG  PRESERVES— Take  the  figs  when  nearly  ripe  and  cut 
across  the  top  in  the  form  of  a  cross.  Cover  with  strong  salted 
water  and  let  stand  three  days,  changing  the  water  every  day. 
At  the  end  of  this  time  cover  with  fresh  water,  adding  a  few 
grape  or  fig  leaves  to  color,  and  cook  until  quite  green.  Then 
put  again  in  cold  water,  changing  twice  daily,  and  leave  three 
days  longer.  Add  a  pound  granulated  sugar  to  each  pound  figs, 
cook  a  few  moments,  take  from  the  fire  and  set  aside  for  two 
days.  Add  more  sugar  to  make  sweet,  with  sliced  and  boiled 
lemon  or  ginger  root  to  flavor,  and  cook  until  tender  and  thick. 

GREEN  GRAPE  MARMALADE— If,  as  often  happens, 
there  are  many  unripened  grapes  still  on  the  vines  and  frost 
threatens,  gather  them  all  and  try  this  green  grape  marmalade. 
Take  one  gallon  stemmed  green  grapes,  wash,  drain  and  put  on  to 
cook  in  a  porcelain  kettle  with  one  pint  of  water.  Cook  until 
soft,  rub  through  a  sieve,  measure  and  add  an  equal  amount  of 
sugar  to  the  pulp.  Boil  hard  twenty-five  minutes,  watching 
closely  that  it  does  not  burn,  then  pour  into  jars  or  glasses. 
When  cold  cover  with  melted  paraffin,  the  same  as  for  jelly. 

GREEN  TOMATOES  CANNED  FOR  PIES— To  fifteen 
pounds  round  green  tomatoes  sliced  thin  allow  nine  pounds  gran- 
ulated sugar  and  a  quarter  pound  ginger,  washed,  scraped  and  cut 
very  thin,  and  four  lemons  scrubbed  and  sliced  thin,  removing  all 
seeds.  Put  this  mixture  over  the  fire  with  a  pint  of  water  and 
cook  about  half  an  hour,  taking  care  the  contents  of  the  kettle 
do  not  scorch.  Turn  into  sterilized  glass  jars  and  seal  air  tight. 
A  tablespoonful  of  cinnamon  and  a  half  tablespoonful  each  of 
cloves  and  allspice  may  be  added  to  the  sauce  while  cooking  if 
desired. 

PEAR  AND  BLUEBERRY  PRESERVES— Pick  over  and 
wash  two  quarts  of  blueberries,  add  water  to  nearly  cover  and 
stew  them  half  hour.  Mash  them  well,  when  all  are  broken  turn 
into  a  bowl  covered  with  cheese  cloth.  Drain  well  and  when  cool 
squeeze  out  all  the  juice.  Put  the  blueberry  juice  on  to  boil,  add 
one  pint  of  sugar  to  each  pint  of  juice  and  remove  all  scum. 
Allow  one  quart  of  sliced  pears  to  one  pint  of  juice.  Use  hard 
pears  not  suitable  for  canning.  Cook  them  in  the  syrup,  turning 
over  often  and  when  soft  and  transparent  skim  them  out  into  the 
jars.  Boil  down  the  syrup  and  strain  over  the  fruit.  Fill  to  over- 
flowing and  seal. 


ii4 PRESERVES,  PICKLES,  RELISHES 

PRESERVED  CURRANTS— Weigh  seven  pounds  of  cur- 
rants before  picking  over,  then  stem  them  and  throw  out  all  that 
are  not  perfect.  Put  seven  pounds  of  sugar  with  three  pints  of 
currant  juice  and  boil  three  minutes,  add  the  currants,  one  pound 
of  seeded  raisins,  and  cook  all  twenty  minutes.  Seal  in  small 
jars. 

PRESERVED  STRAWBERRIES— The  following  method 
for  preserving  strawberries  is  highly  recommended.  Weigh  the 
berries  and  allow  an  equal  amount  of  sugar.  As  two  cups  weigh 
a  pound,  the  sugar  can  be  measured.  Put  the  sugar  into  the 
preserving  kettle  with  enough  cold  water  to  moisten  it,  but  not 
enough  to  make  it  a  liquid.  Set  the  kettle  on  the  back  of  the 
range,  and  when  the  sugar  has  entirely  dissolved  lay  in  the  fruit 
and  heat.  As  soon  as  it  boils  skim  and  cook  five  minutes.  Do 
not  stir  or  mash  the  berries.  Now  spread  them  around  on  deep 
platters  or  enameled  pans  and  cover  with  panes  of  window  glass. 
Set  in  the  sun,  and  the  syrup  will  gradually  thicken.  Turn  into 
small  jars  and  seal. 

RHUBARB  JAM — Add  to  each  pound  of  rhubarb  cut  with- 
out peeling,  a  pound  of  sugar  and  one  lemon.  Pare  the  yellow 
peel  from  the  lemon,  taking  care  to  get  none  of  the  bitter  white 
pith.  Slice  the  pulp  of  the  lemon  in  an  earthen  bowl,  discarding 
the  seeds.  Put  the  rhubarb  into  the  bowl  with  the  sugar  and 
lemon,  cover  and  stand  away  in  a  cool  place  over  night.  In  the 
morning  turn  into  the  preserving  kettle,  simmer  gently  three- 
quarters  of  an  hour  or  until  thick,  take  from  the  fire,  cool  a  little 
and  pour  into  jars. 

SPICED  CRABAPPLES— Wash  the  crabapples,  cut  out  the 
blossoms  end  with  a  silver  knife.  To  four  pounds  of  fruit  take 
two  pounds  of  sugar,  one  pint  of  vinegar,  one  heaping  teaspoon 
each  of  broken  cinnamon,  cassia  buds  and  allspice,  add  one  scant 
tablespoon  whole  cloves.  Tie  the  spices  in  a  thin  bag  and  boil 
with  the  vinegar  and  sugar  five  minutes.  Skim  them  add  the 
apples  and  simmer  slowly  until  tender;  which  will  take  about  ten 
or  fifteen  minutes.  Skim  out  the  apples,  putting  them  in  a  large 
bowl  or  jar.  Boil  the  sugar  five  minutes  longer  and  pour  over 
the  fruit.  Next  day  drain  off  the  syrup,  heat  to  the  boiling  point 
and  pour  again  over  the  apples.  Do  this  for  the  next  two  days, 
then  bottle  and  seal  while  hot. 

SPICED  CRABAPPLE  JELLY— With  crabapples  still  on 
hand  a  nice  spiced  jelly  can  be  made  to  serve  with  meats.  Cook 
the  apples  without  peeling  until  tender.  Strain  through  a  jelly 


PRESERVES,  PICKLES,  RELISHES 115 

bag,  add  vinegar  to  taste  with  cloves  and  cinnamon.  Cook  twen- 
ty minutes,  add  an  equal  quantity  of  sugar  that  has  been  heated 
in  the  oven.  Boil  five  minutes,  skim  and  turn  in  glasses. 

SPICED  RIPE  TOMATO— Peel  ripe  tomatoes  and  weigh. 
For  each  seven  pounds  allow  two  cups  of  vinegar,  seven  cups  of 
sugar,  one  ounce  of  whole  allspice,  the  same  of  stick  cinnamon 
and  one-half  ounce  of  whole  cloves.  Cook  the  tomatoes  half  an 
hour  or  until  soft,  cutting  to  pieces  while  cooking.  Add  the  vine- 
gar, sugar  and  spices  tied  in  a  muslin  bag.  Cook  until  thick  like 
marmalade.  Serve  with  cold  meats. 

TOMATO  FIGS— Scald  eight  pounds  of  yellow  tomatoes 
and  remove  the  skins.  Pack  them  in  layers  with  an  equal  weight 
of  sugar.  After  twenty-four  hours  drain  off  the  juice  and  simmer 
five  minutes,  add  the  tomatoes  and  boil  until  clear.  Remove 
the  fruit  with  a  skimmer  and  harden  in  the  sun  while  you  boil 
down  the  syrup  until  thick;  pack  jars  two-thirds  full  of  the  toma- 
toes, pour  the  syrup  over  and  seal.  Add  the  juice  of  four  lemons, 
two  ounces  of  green  ginger  root  tied  up  in  a  bag  and  the  parboiled 
yellow  rind  of  the  lemons  to  the  juice  when  boiling  down. 

WILD  GRAPE  BUTTER— If  the  wild  frost  grapes  are  used, 
take  them  after  the  frost  has  ripened  them.  Stem  and  mash,  then 
mix  with  an  equal  quantity  of  stewed  and  mashed  apple.  Rub  the 
mixture  through  a  sieve,  add  half  as  much  sugar  as  there  is  pulp 
and  cook  until  thick,  being  careful  that  it  does  not  burn.  It  is  a 
good  idea  to  set  preserves  and  fruit  butters  in  the  oven  with  the 
door  ajar  to  finish  cooking  as  there  is  then  much  less  danger  of 
burning  or  spattering. 

YELLOW  TOMATO  PRESERVES— Allow  a  pound  sugar 
to  each  pound  tomatoes  and  half  cup  of  water  to  each  pound  fruit. 
Cover  the  tomatoes  with  boiling  water,  then  skim.  Make  a  syrup 
with  the  sugar,  and  when  boiling  skim  and  add  the  tomatoes. 
Have  ready  a  sliced  lemon  that  has  been  cooked  in  boiling  water 
and  a  little  sliced  ginger.  Add  to  the  tomatoes.  Cook  until  the 
tomatoes  are  clear,  remove,  pack  in  jars,  cook  the  syrup  until 
thick,  pour  over  and  seal. 

MINCE  MEAT — One  peck  sour  apples,  three  pounds  boiled 
beef,  two  pounds  suet,  one  quart  canned  cherries,  one  quart 
grape  juice,  one  pint  cider,  one  pint  apple  butter,  one  glass  orange 
marmalade,  half  pound  candied  orange  peel,  half  pound  citron, 
two  pounds  currants,  two  pounds  raisins,  two  tablespoonfuls 
salt.  Put  all  together  and  boil  up  well.  This  may  be  canned  for 
future  use. 


SOUFFLES 

ASPARAGUS  SOUFFLE— Only  very  tender  asparagus 
should  be  used.  Cut  it  fine  and  boil  tender  in  salted  water.  Add 
the  well  beaten  yolks  of  four  eggs,  one  tablespoonful  of  soft  but- 
ter, a  saltspoon  of  salt  and  a  little  pepper.  Then  fold  in  the 
stiffly  beaten  whites  of  the  eggs  and  bake  in  a  steady  oven. 
Canned  asparagus  can  be  substituted  for  fresh. 

CABBAGE  SOUFFLE— Chop  a  solid  white  head  of  cabbage 
and  cook  in  salted  water  until  tender.  Drain  and  place  in  a  but- 
tered dish  in  layers  with  a  sprinkling  of  grated  cheese  between. 
Mix  two  tablespoonfuls  each  of  flour  and  butter,  add  one  cupful 
of  rich  milk,  the  beaten  yolks  of  two  eggs  and  a  saltspoon  of  salt 
and  mustard,  stir  over  the  fire  until  it  boils.  Then  add  the  stiffly 
beaten  whites  of  the  eggs,  pour  over  the  cabbage  and  bake  for 
half  an  hour. 

CHEESE  SOUFFLE— Mix  together  one-half  cup  bread- 
crumbs, a  quarter  teaspoon  salt,  a  half  teaspoonful  mustard  and 
a  dash  of  cayenne.  Add  a  tablespoonful  butter,  a  cup  and  a  half 
milk  and  cook  over  hot  water.  When  heated  remove.  Add  while 
hot  two  cups  grated  cheese  and  the  well  beaten  yjolks  of  three 
eggs.  Cool.  When  ready  to  bake  add  the  beaten  whites  of  four  eggs 
and  a  cup  of  whipped  cream.  Fill  individual  cups  half  full,  set  in 
a  pan  of  hot  water  and  bake  fifteen  minutes  in  a  quick  oven. 

CORN  SOUFFLE— To  one  pint  of  sweet  grated  corn  (canned 
corn)  drain  and  run  through  a  food  chopper  (may  be  used),  add 
the  well  beaten  yolks  of  two  eggs,  one  pint  of  sweet  milk,  one 
small  teaspoonful  of  salt,  one  and  one-half  tablespoonfuls  of 
sugar  and  the  stiffly  beaten  whites  of  the  eggs.  Mix  well  and 
bake  in  a  buttered  casserole  or  ramequins  for  forty  minutes. 

GUERNSEY  CHEESE  SOUFFLE— Pin  a  narrow  folded 
paper  thoroughly  buttered  on  the  inside,  around  six  or  eight 
ramequins  and  butter  the  ramequins  thoroughly.  Melt  two 
tablespoonfuls  butter  and  in  it  cook  two  tablespoonfuls  of  flour 
and  a  quarter  teaspoonful  each  of  salt  and  paprika.  When  the 

116 


SOUFFLES 117 

mixture  looks  frothy  stir  in  half  a  cup  of  milk  and  stir  until 
boiling.  Then  add  four  ounces  grated  cheese  and  the  beaten 
yolks  of  three  eggs.  Lastly  fold  in  the  stiffly  whipped  whites  of 
three  eggs.  Put  the  mixture  into  the  ramequins  letting  it  come 
up  to  the  paper  or  nearly  to  the  top  of  the  dishes.  Set  the  rame- 
quins on  many  folds  of  paper  in  a  dish,  pour  in  boiling  water  to 
half  fill,  and  let  bake  in  a  moderate  oven  until  the  mixture  is  well 
puffed  up  and  firm  to  the  touch.  Remove  the  buttered  paper, 
set  the  ramequins  in  place  and  serve  at  once.  A  green  vegeta- 
ble salad  seasoned  with  French  dressing  and  a  browned  cracker 
may  accompany  the  dish. 

SOUFFLE  OF  CARROTS— Boil  the  carrots  and  mash  them 
fine,  add  a  little  sugar  to  taste,  a  pinch  of  salt,  a  spoonful  of  flour 
and  a  good  lump  of  butter,  the  well  beaten  yolks  of  four  eggs,  and 
lastly  fold  in  the  stiffly  beaten  whites.  Bake  in  a  quick  oven  in 
the  dish  in  which  it  may  be  served. 

TOMATO  SOUFFLE— Stew  three  cupfuls  of  tomato  down 
to  two,  add  seasoning  to  taste  and  six  eggs,  the  whites  beaten 
stiff,  and  bake  for  ten  or  fifteen  minutes  or  until  set.  Serve  as 
soon  as  done. 


FILLING   FOR   CAKES 

COFFEE  CREAM  FOR  CHARLOTTE  AND  ECLAIR— 

Flavor  one  pint  of  rich  thick  cream  with  one-fourth  cup  of  black 
coffee  and  one  teaspoon  of  lemon,  add  about  a  half  a  cup  of  sugar, 
chill  and  whip  it  until  thick  enough  to  stand.  Pour  it  into  molds 
lined  with  thin  sponge  cake  or  lady  fingers.  Fill  them  level  and 
ornament  the  top  with  some  of  the  cream  forced  through  tube. 
FILLING — For  the  filling  scald  one  cup  of  milk  with  three 
level  tablespoons  of  ground  coffee  and  let  stand  where  it  will 
be  hot  but  not  boil,  for  five  minutes.  Strain,  add  one-half  cup  of 
sugar,  three  level  tablespoons  of  flour  and  a  pinch  of  salt.  Cook 
in  a  double  boiler  fifteen  minutes,  add  one  beaten  egg  and  cook 
two  minutes,  stirring  to  keep  smooth.  Cool  and  add  one-quarter 
teaspoon  of  vanilla  flavoring.  Fill  the  cream  cakes  and  cover 
with  cream  beaten  thick,  sweetened  with  powdered  sugar  and 
flavored  with  a  few  drops  of  vanilla. 


n8 FILLING  FOR  CAKES 

FILLING  FOR  CAKE— Soak  a  level  tablespoon  of  gelatin 
in  one  tablespoon  of  cold  water  for  half  an  hour,  add  one  table- 
spoon of  boiling  water  and  stir.  Heat  one  pint  of  cream  stiff, 
then  beat  in  the  soaked  gelatin,  add  powdered  sugar  to  make 
sweet  and  a  small  teaspoon  vanilla  flavoring  or  enough  to  suit 
the  taste.  Put  this  filling  in  thick  layers  between  the  cakes  and 
cover  the  top  one  with  a  white  icing. 

FIG  OR  DATE  FROSTING— These  frostings  are  excellent 
to  use  upon  any  kind  of  cake,  but  as  they  are  rather  rich  in  them- 
selves, they  seem  better  suited  for  light  white  cake.  If  figs  are 
preferred  they  should  be  chopped  fine.  If  dates,  the  stones  and 
as  much  as  possible  of  the  white  lining  should  be  removed  and 
then  they  should  be  chopped  fine.  For  a  good  size  loaf  of  cake, 
baked  in  two  layers,  use  a  scant  quarter  of  a  pound  of  either  the 
chopped  dates  or  figs,  put  into  a  double  boiler  or  saucepan  with 
a  very  little  boiling  water,  just  enough  to  make  the  mass  pliable. 
Let  them  stand  and  heat  while  the  syrup  is  boiling.  For  this  two 
cups  of  fine  granulated  sugar  and  half  a  cup  of  boiling  water  are 
required.  Boil  without  stirring  till  the  syrup  taken  upon  the 
spoon  or  skewer  will  "thread."  Do  not  allow  it  to  boil  too  hard 
at  first.  When  the  sugar  is  thoroughly  melted,  move  the  sauce- 
pan to  a  hotter  part  of  the  stove  so  that  it  may  boil  more  vigo- 
rously. Have  ready  the  whites  of  two  eggs  beaten  dry,  now  to 
them  add  the  fig  or  date  paste  and  pour  the  boiling  syrup  in  a 
fine  stream  over  the  two,  beating  all  the  time.  Beat  occasionally 
while  cooling,  and  when  thoroughly  cold  add  one  teaspoonful 
of  lemon  extract,  and  it  is  ready  for  use.  These  frostings  may  be 
a  trifle  sticky  the  day  they  are  made,  especially  if  the  syrup  is 
not  boiled  very  long,  but  the  stickiness  disappears  by  the  second 
day,  even  if  kept  in  a  stone  jar. 

LEMON  JELLY — Grate  two  lemons,  add  the  juice,  one  cup 
of  white  sugar,  one  large  spoonful  of  butter  and  the  yolks  of 
three  eggs.  Stir  constantly  over  the  fire  until  it  jellies,  when  cold 
spread  between  cakes. 

MAPLE  ICING — Scrape  half  a  pound  of  maple  sugar  and 
melt,  add  two  tablespoons  of  boiling  water.  While  hot  pour 
over  the  cake.  Be  sure  to  melt  the  sugar  before  adding  the 
water. 

MOCHA  FILLING  AND  ICING— A  rich  but  much  liked  fill- 
ing for  small  cakes  is  made  by  boiling  one  cup  of  sugar  and  one- 
half  cup  of  very  strong  or  very  black  coffee  together  until  the 
syrup  will  thread.  In  the  meantime  wash  one  cup  of  sweet  but- 


FILLING  FOR  CAKES 119 

ter  in  cold  water  to  take  out  all  the  salt.  Put  in  a  piece  of  cheese- 
cloth and  pat  it  until  all  the  moisture  is  dried  out.  Beat  until 
creamy,  adding  slowly  the  beaten  yolk  of  one  egg  and  the  syrup. 
Spread  this  rilling  between  layer  cakes,  but  it  is  more  often  used 
to  pipe  over  the  top  of  small  cakes. 

ORANGE  FILLING— One-half  cup  of  sugar,  two  and  one- 
half  level  tablespoons  flour,  grated  rind  of  one-half  orange,  one- 
third  cup  of  orange  juice,  one  tablespoon  lemon  juice,  one  egg 
beaten  slightly,  one  teaspoon  melted  butter.  Mix  the  ingredients 
and  cook  in  double  boiler  for  twelve  minutes,  stirring  constantly. 
Cool  before  using. 


DESERTS 

APPLES  STUFFED  WITH  DATES— Core  large,  slightly 
acid  apples  and  fill  with  stoned  dates.  Pour  over  them  equal 
parts  of  sugar  and  water  boiled  together.  Baste  the  apples  fre- 
quently while  baking.  Serve  as  a  dessert  at  dinner  or  luncheon. 

APPLE  SPONGE  PUDDING— One  cup  of  sifted  pastry 
flour  and  sift  it  with  one  level  teaspoon  of  baking  powder.  Beat 
the  yolks  of  three  eggs  until  light  colored,  add  one  cup  of  sugar 
and  the  juice  of  one  lemon.  Fold  in  the  stiffly  beaten  whites  of 
the  three  eggs  and  then  the  flour.  Spread  the  batter  thinly  on  a 
large  shallow  pan  and  bake  about  twenty  minutes  in  a  moderate 
oven.  Turn  out  of  the  pan,  trim  off  any  hard  edges,  spread  with 
stewed,  sweetened,  and  flavored  apples,  and  roll  up  at  once  like  a 
jelly  roll.  Serve  with  a  liquid  sauce  or  a  syrup  made  from  sugar 
and  water. 

APRICOT  KISSES— Beat  the  whites  of  two  eggs  until  very 
light  and  still,  flavor  with  one-half  teaspoon  vanilla  and  then 
carefully  fold  in  one  cup  of  fine  granulated  sugar.  Lay  a  sheet 
of  paraffin  paper  over  the  bottom  of  a  large  baking  pan  and  drop 
the  mixture  on  the  paper,  in  any  size  you  wish  from  one  tea- 
spoon to  two  tablespoons.  Have  them  some  distance  apart  so 
they  will  not  run  together.  Bake  them  in  a  very  moderate  oven 
and  be  careful  to  bake  sufficiently,  say  forty-five  minutes.  They 
should  be  only  delicately  colored  and  yet  dry  all  through.  When 
done  remove  to  a  platter  and  break  the  top  in,  remove  a  little  of 


I2O 


DESSERTS 


the  inside  and  fill  pulp  of  sifted  peaches,  sweetened  and  mixed 
with  equal  parts  of  whipped  cream.  Sprinkle  pistachio  nuts 
over  the  top  and  serve  fancy  cakes. 

BAKED  CUSTARD — Beat  four  eggs,  whites  and  yolks  to- 
gether lightly,  and  add  a  quart  of  milk,  four  tablespoons  sugar, 
a  pinch  of  salt  and  flavoring.  Bake  in  stoneware  cups  or  a  shal- 
low bowl,  set  in  a  pan  of  water. 

BAKED  BANANAS,  PORTO  RICAN  FASHION— Select 
rather  green  bananas,  put  them,  without  removing  the  skins,  into 
hot  ashes  or  a  very  hot  oven  and  bake  until  the  skins  burst  open. 
Send  to  the  table  in  a  folded  napkin.  The  skins  help  hold  in 
the  heat  and  are  not  to  be  removed  until  the  moment  of  eating. 
Serve  plenty  of  butter  with  them. 

BANANA  AND  LEMON  JELLY  CREAM— Soak  one-half 
box  of  gelatin  in  one  cup  of  cold  water.  Shave  the  rind  of  one 
lemon,  using  none  of  the  white,  and  steep  it  with  one  square 
inch  stick  of  cinnamon  in  one  pint  of  boiling  water  ten  minutes. 
Add  the  soaked  gelatin,  one  cup  of  sugar  and  three-fourths  of  a 
cup  of  lemon  juice,  and  when  dissolved  strain  into  shallow  dishes. 
When  cold  cut  it  in  dice  or  break  it  up  with  a  fork,  and  put  it  in 
a  glass  dish  in  layers  with  spiced  bananas.  Pour  a  cold  boiled 
custard  over  them  and  cover  with  a  meringue.  Brown  the  me- 
ringue on  a  plate  and  slip  it  off  over  the  custard. 

CUSTARD  PUDDING — Line  a  baking  dish  with  slices  of 
sponge  cake.  Make  a  boiled  custard  with  four  cups  of  milk  and 
the  yolks  of  five  eggs,  one-half  cup  of  sugar  and  flavored  with 
vanilla.  Pour  the  custard  into  the  baking-dish.  Beat  the  whites 
of  the  eggs  to  a  stiff  froth  with  one-half  cup  of  powdered  sugar 
and  spread  over  the  top.  Set  in  a  very  slow  oven  to  brown 
slightly. 

CUSTARD  SOUFFLE — Mix  one-fourth  cup  of  sugar,  one 
cup  flour  and  one  cup  of  cold  milk.  Stir  till  it  thickens,  add  one- 
fourth  cup  of  butter,  cool,  stir  in  the  beaten  yolks  of  four  eggs 
and  then  the  stiffly  beaten  whites.  Turn  into  a  buttered  shallow 
dish,  set  in  a  pan  of  hot  water  and  bake  in  a  moderate  oven  half 
an  hour.  Serve  at  once. 

FIG  AND  RHUBARB— Wash  two  bunches  of  rhubarb  and 
cut  into  inch  pieces  without  peeling.  Put  into  boiler  with  a 
cupful  sugar  and  four  or  five  figs  cut  in  inch  pieces.  Put  on  the 
cover  and  cook  over  hot  water  until  the  rhubarb  is  tender  and 
the  syrup  is  rich  and  jelly-like  in  consistency.  Raisins  are  nice 


DESSERTS 121 

cooked  in  rhubarb  the  same  way.  If  preferred,  and  you  are  to 
have  a  hot  oven  anyway,  put  the  rhubarb  and  figs  or  raisins  in 
a  stone  pot,  cover  closely  and  bake  in  the  oven  until  jellied. 

COLD  RHUBARB  DESSERT— Peel  tender  stalks  and  cut 
enough  into  half-inch  pieces  to  measure  two  cups.  Cook  with 
one  cup  of  water,  the  grated  rind  from  a  large  orange  and  two 
cups  of  sugar.  Do  not  stir  while  cooking,  but  lift  from  the  range 
now  and  then  to  prevent  burning.  When  soft  but  not  broken, 
add  two  and  one-half  tablespoons  of  gelatin  soaked  fifteen  min- 
utes in  one-half  cup  of  cold  water.  Stir  with  a  fork  just  enough 
to  mix  and  pour  all  into  a  large  mold.  When  formed,  unmold, 
and  serve  with  cream. 

GERMAN  DESSERT— Beat  two  eggs  and  a  pinch  of  salt, 
add  two  cupfuls  of  milk  and  pour  into  a  deep  plate.  Soak  slices 
of  bread  in  this,  one  at  a  time  until  softened,  but  not  enough  to 
break.  Melt  a  rounding  tablespoon  of  butter  in  a  pan  and  in  this 
brown  the  bread  on  both  sides.  Serve  with  an  orange  pudding 
sauce  or  any  kind  of  liquid  sauce  preferred. 

LEMON  SPONGE— Soak  one-half  box  of  gelatin  in  one- 
half  cup  of  cold  water.  Add  the  juice  of  four  lemons  to  one  cup 
of  sugar,  then  the  beaten  yolks  of  four  eggs,  add  two  cups  of 
cold  water,  and  bring  to  a  boiling  point.  Stir  in  the  soaked  gela- 
tin and  strain  into  a  large  bowl  set  in  a  pan  of  ice.  Beat  now 
and  then  until  it  begins  to  harden,  then  add  the  unbeaten  whites 
of  four  eggs  and  beat  continuously  until  the  sponge  is  light  and 
firm.  Fill  into  molds  before  the  sponge  is  too  hard  to  form  into 
the  shape  of  the  mold. 

MOSAIC  JELLY— One  and  one-half  cups  of  milk,  two  level 
tablespoons  sugar,  rind  of  one-half  lemon,  one-half  bay-leaf,  one 
level  tablespoon  granulated  gelatin,  one-fourth  cup  of  water, 
yolks  two  eggs.  Scald  the  milk  with  the  sugar,  lemon  rind,  and 
bay-leaf,  then  add  the  gelatin  soaked  in  water  for  twenty  min- 
utes. Stir  until  dissolved  and  strain  the  hot  mixture  gradually 
into  the  egg  yolks  slightly  beaten.  Return  to  double  boiler  and 
stir  until  thickened.  Remove  from  fire  and  color  one-half  of  the 
mixture  either  pink  or  green,  and  turn  each  half  into  a  shallow 
pan  wet  with  cold  water.  When  cold  cut  into  squares  or  ob- 
longs. Line  a  mold  with  lemon  jelly  and  garnish  with  the  col- 
ored pieces.  Add  the  remaining  jelly,  chill  thoroughly  and  serve 
on  a  platter  garnished  with  whipped  cream. 


122 DESSERTS 

PINEAPPLE  BAVARIAN  CREAM— Grate  enough  pine- 
apple to  make  two  cups.  Soak  two  level  teaspoons  of  gelatin  in 
one-half  cup  of  cold  water  for  twenty  minutes.  Heat  the  pine- 
apple to  the  scalding  point,  add  the  soaked  gelatin  and  stir  until 
dissolved,  then  add  one-third  cup  sugar,  stir  and  fold  in  three 
cups  of  beaten  cream.  Turn  into  molds  and  chill. 

SCALLOPED  APPLE — Measure  two  even  cups  of  fine 
breadcrumbs  and  pour  over  them  one-quarter  cup  of  melted  but- 
ter. Mix  two  rounding  tablespoons  of  sugar  with  the  grated  yel- 
low rind  and  the  juice  of  one  lemon  and  four  gratings  of  nut- 
meg. Butter  a  baking  dish,  scatter  in  some  crumbs,  put  in  one 
pint  of  pared,  cored  and  sliced  apples,  scatter  on  one-half  of  the 
seasoning,  another  pint  of  apples,  the  remainder  of  the  seasoning 
and  cover  with  the  last  of  the  crumbs.  Put  a  cover  on  the  dish 
and  bake  twenty  minutes,  uncover  and  bake  twenty  minutes 
longer. 

SPANISH  CREAM — Put  one  and  two-thirds  teaspoons  of 
gelatin  into  one-third  cup  of  cold  water.  Heat  two  cups  of  milk 
in  a  double  boiler,  add  the  yolks  of  two  eggs,  beaten  with  one- 
half  cup  of  sugar  until  light,  and  when  the  custard  thickens  take 
from  stove  and  set  in  pan  of  cold  water.  Beat  the  whites  of  two 
eggs  until  stiff,  and  dissolve  the  soaked  gelatin  in  three-quarters 
cup  of  boiling  water.  When  the  custard  is  cool,  add  a  tea- 
spoon of  vanilla,  the  strained  gelatin  and  the  whites  of  the  eggs 
beaten  stiff.  Stir  all  together  lightly  and  turn  into  mold. 

STEAMED  PUDDING— Beat  one-half  cup  of  butter  with 
one  cup  of  sugar  to  a  cream,  add  two  beaten  eggs  and  cup  of 
flour  sifted  with  one  teaspoon  each  of  cinnamon  and  soda,  two 
cups  of  breadcrumbs,  soaked  in  one  cup  of  sour  milk.  Add  one 
cup  of  chopped  and  seeded  raisins  and  one-half  cup  of  chopped 
dates.  Steam  two  hours  and  serve  with  whipped  cream. 

STRAWBERRY  SARABANDE— Whip  a  cupful  thick 
cream  until  very  stiff,  then  fold  carefully  into  it  a  pint  of  fresh 
berries  cut  in  small  pieces  with  a  silver  knife.  Have  ready  a 
tablespoonful  gelatin  soaked  in  a  quarter  cup  cold  water  for 
half  an  hour,  then  dissolved  by  setting  the  cup  containing  it  in 
hot  water.  Add  by  degrees  to  the  berries  and  cream,  whipping 
it  in  so  that  it  will  not  string.  Add  three  tablespoonfuls  pow- 
dered sugar  and  when  it  stiffens  turn  into  a  cold  mold  and  set 
on  the  ice.  When  ready  to  serve  turn  out  onto  a  pretty  dessert 
platter. 


DESSERTS 123 

WALNUT  SUNDAE— Put  one  cone  of  vanilla  ice  cream  in 
a  sherbet  cup,  or  better  yet  in  a  champagne  glass  and  sprinkle 
with  minced  walnuts. 

YORKSHIRE  PUDDING— Take  an  equal  number  of  eggs 
and  tablespoonful  of  sifted  flour,  and  when  the  eggs  are  well 
beaten  mix  them  in  with  the  flour,  add  some  salt  and  a  little 
grated  nutmeg,  and  then  pour  in  as  much  new  milk  as  will  make 
a  batter  of  the  consistency  of  cream,  serve  the  batter  with  a  fork 
well  for  ten  minutes  and  then  put  in  at  once  into  a  baking  tin, 
which  must  be  very  hot,  containing  a  couple  of  tablespoons  of 
hot  drippings.  Set  the  pudding  in  oven  to  bake  or  before  the 
fire  under  the  roasting  meat.  When  ready  to  serve  cut  the  pud- 
ding into  squares  and  send  to  the  table  on  a  separate  dish. 

APPLE  PUDDING— Butter  a  pudding  dish  and  line  it  with 
slices  of  toasted  stale  bread  buttered  and  wet  with  milk.  Over 
these  put  a  thick  layer  of  peeled,  cored,  and  sliced  tart  apples, 
and  sprinkle  generously  with  granulated  sugar  and  cinnamon  or 
nutmeg.  Over  these  put  a  cover  of  more  toast  buttered,  mois- 
tened and  sprinkled  with  sugar.  Cover  with  a  plate  and  bake 
for  two  hours  in  a  moderate  oven,  taking  off  the  plate  toward 
the  last  that  the  top  may  brown.  Serve  with  maple  or  other 
syrup  for  sauce. 

APPLE  PUDDING— Four  cups  flour,  one  level  teaspoon 
salt,  six  level  teaspoons  baking  powder,  four  level  tablespoons 
butter,  two  cups  milk,  two  cups  finely  chopped  apple,  one-half 
cup  butter,  two  cups  sugar,  one  and  one-half  quarts  water.  Sift 
together  the  flour,  salt,  and  baking  powder.  Work  in  the  butter 
with  the  fingers  and  add  the  milk.  Mix  well,  turn  onto  floured 
board,  roll  out  one-half  inch  thick,  cover  with  the  apple  and  roll 
up  like  a  jelly  roll.  Press  the  ends  together  and  press  down  the 
side,  to  keep  the  apple  in.  Place  in  a  buttered  pan  and  add  the 
butter,  sugar  and  water.  Bake  in  a  moderate  oven  for  one  and 
one-half  hours. 

APPLE  SPONGE  PUDDING— One  cup  of  sifted  pastry 
flour  and  one  level  teaspoon  of  baking  powder.  Beat  the  yolks 
of  three  eggs  until  light  colored,  add  one  cup  of  sugar  and  the 
juice  of  one  lemon.  Fold  in  the  stiffly  beaten  whites  of  the  three 
eggs  and  then  the  flour.  Spread  the  batter  thinly  on  a  large 
shallow  pan  and  bake  about  twenty  minutes  in  a  moderate  oven. 
Turn  out  of  the  pan,  trim  off  any  hard  edges,  spread  with  stewed 
sweetened  and  flavored  apples,  and  roll  up  at  once  like  a  jelly 
roll.  Serve  with  a  liquid  sauce  or  a  syrup  of  sugar  and  water. 


124 DESSERTS 

BAKED  CHERRY  PUDDING— Cream  one-quarter  cup  of 
butter  with  one-half  cup  of  sugar,  add  the  yolks  of  two  eggs 
beaten  very  light,  two  cups  of  milk,  two  cups  of  flour  sifted 
twice  with  four  level  teaspoons  of  baking  powder,  and  last,  the 
whites  of  the  eggs  beaten  stiff.  Stone  cherries  to  measure  three 
cups,  drain  off  the  juice  and  put  them  into  a  pudding  dish. 

BAKED  PUDDING— -Stir  one-half  cup  of  flour  smooth  in 
one  cup  of  cold  milk,  add  two  unbeaten  eggs  and  beat  several 
minutes,  then  add  one  cup  more  of  milk  and  a  saltspoon  of  salt. 
Stir  together,  pour  into  a  buttered  baking  dish  and  set  directly 
into  the  oven.  Serve  with  lemon  thickened  sauce. 

COCOA  RICE  MERINGUE— -Heat  one  pint  of  milk,  add 
one-quarter  cup  of  washed  rice  and  a  saltspoon  of  salt.  Cook  un- 
til tender.  Add  one  level  tablespoon  of  butter,  one-half  cup  of 
seeded  raisins,  half  a  teaspoon  of  vanilla,  and  one  slightly 
rounding  tablespoon  of  cocoa,  cook  five  minutes.  Fold  in  the 
stiffly  beaten  whites  of  two  eggs  and  one-half  cup  of  beaten 
cream.  Turn  into  a  buttered  baking  dish,  cover  with  the  whites 
of  three  eggs  beaten  stiff,  with  one-third  cup  of  powdered  sugar 
and  a  level  tablespoon  of  cocoa.  Set  in  a  moderate  oven  for  a 
few  minutes  until  the  meringue  is  cooked. 

COTTAGE  PUDDING— Beat  the  yolk  of  one  egg,  add  one 
cup  of  granulated  sugar,  one-half  cup  of  milk,  one  and  one- 
half  cups  of  flour  in  two  spoons  of  baking  powder,  stir  in  the 
white  of  one  egg  beaten  stiff.  Bake  in  a  moderate  oven. 

CRANBERRY   AND   CUSTARD    PUDDING— Here   is   a 

new  suggestion  which  comes  from  a  high  authority.  Take  one 
sugar  cooky  or  four  lady  fingers,  if  you  have  them,  and  crumble 
into  a  baking  dish.  Cover  with  a  thin  layer  of  cranberry  pre- 
serves or  jelly,  dot  with  small  lumps  of  butter  and  add  a  sprinkle 
of  cinnamon.  Beat  three  eggs  (separately)  very  lightly,  add  two 
tablespoonfuls  of  sugar  and  two  cupfuls  of  milk.  Pour  over  the 
fruit  and  cake,  bake  as  a  custard  and  serve  with  whipped  cream. 

CUSTARD  PUDDING— Line  a  baking  dish  with  slices  of 
sponge  cake.  Make  a  boiled  custard  with  four  cups  of  milk  and 
the  yolks  of  five  eggs,  one-half  cup  of  sugar,  and  flavored  with 
vanilla.  Pour  the  custard  into  the  baking  dish.  Beat  the  whites 
of  the  eggs  to  a  stiff  froth  with  one-half  cup  of  powdered  sugar 
and  spread  over  the  top.  Set  in  a  very  slow  oven  to  brown 
slightly. 


DESSERTS 125 

DATE  MERINGUE— Beat  the  whites  of  five  eggs  until 
stiff,  add  three  rounding  tablespoons  of  powdered  sugar,  and 
beat  again.  Add  a  teaspoon  of  lemon  juice  and  a  half  a  pound  of 
stoned  and  chopped  dates.  Turn  into  a  buttered  baking  dish  and 
bake  fifteen  minutes  in  a  moderate  oven.  Serve  with  a  boiled 
custard. 

EGG  SOUFFLE — Make  a  sauce  from  one  cup  of  hot  milk 
and  two  level  tablespoons  each  of  butter  and  flour,  cooked  to- 
gether five  minutes  in  a  double  boiler.  Add  the  yolks  of  four 
eggs  beaten  well,  stir  enough  to  mix  well  and  remove  from  the 
fire.  Add  half  a  level  teaspoon  of  salt  and  a  few  grains  of  cay- 
enne. Fold  in  the  whites  of  the  eggs  beaten  stiff,  turn  into  a 
buttered  dish,  set  in  a  pan  of  hot  water,  and  bake  in  a  slow  oven 
until  firm.  Serve  in  the  same  dish. 

FRUIT  PUDDING— One  and  one-half  cups  flour,  two  and 
one-half  cups  raisins,  one-half  cup  molasses,  one-half  cup  milk, 
two  tablespoons  butter,  one  teaspoon  cinnamon,  one-half  tea- 
spoon allspice,  one-half  teaspoon  nutmeg,  one-half  teaspoon  salt, 
mix  all  together,  one-half  teaspoon  soda,  dissolved  in  hot  water, 
steam  two  hours.  Hard  or  liquid  sauce,  or  both. 

INDIAN  TAPIOCA  PUDDING— One-third  cup  tapioca, 
one-fourth  cup  cornmeal,  one  quart  scalded  milk,  half  cup  mo- 
lasses, two  tablespoons  butter,  one-half  teaspoon  salt,  one  tea- 
spoon ginger  and  cinnamon  mixed,  one  cup  cold  milk.  Soak  the 
tapioca  in  cold  water  for  one  hour,  then  drain.  Pour  the  hot 
milk  on  to  the  cornmeal  gradually.  Add  the  tapioca  and  cook  in 
double  boiler  until  transparent.  Add  molasses,  butter,  salt,  and 
spice,  and  turn  into  a  buttered  baking  dish.  Pour  the  cold  milk 
over  the  top  and  bake  for  one  hour  in  a  moderate  oven. 

LEMON  MERINGUE  PUDDING— Soak  one  cup  of  fine 
breadcrumbs  in  two  cups  of  milk  until  soft.  Beat  one-quarter 
cup  of  butter  and  one-half  of  sugar  together  until  greasy,  stir  all 
into  the  milk  and  crumbs.  Grate  a  little  yellow  lemon  peel  over 
the  top  and  pour  into  a  buttered  baking  dish.  Set  in  a  moderate 
oven  until  firm  and  slightly  browned.  Make  a  meringue  of  the 
stiffly  beaten  whites  of  two  eggs  and  four  level  tablespoons  of 
powdered  sugar.  Spread  over  the  pudding,  return  to  the  oven 
and  color  a  little. 

LEMON  PUDDING — Three  eggs,  one  scant  cup  sugar,  one 
lemon  juice  and  rind,  two  cups  of  milk,  two  liberal  tablespoons 
cornstarch,  one  heaping  teaspoon  butter.  Scald  the  milk  and 
stir  in  the  cornstarch,  stirring  all  the  time  until  it  thickens  well, 


126 DESSERTS          

add  the  butter  and  set  aside  to  cool.  When  cool  beat  the  eggs, 
light,  add  sugar,  the  lemon  juice  and  grated  rind,  and  whip  in  a 
great  spoonful  at  a  time,  the  stiffened  cornstarch  and  milk. 
Bake  in  a  buttered  dish  and  eat  cold. 

LITTLE  STEAMED  PUDDING— Cream  one-quarter  cup 
butter  with  one-half  cup  of  sugar,  add  one-quarter  cup  milk, 
then  one  cup  of  flour  sifted  with  two  teaspoons  of  baking  pow- 
der and  a  pinch  of  salt,  and  last  fold  in  the  stiffly  beaten  whites 
of  three  eggs.  Have  some  small  molds  or  cups  buttered,  fill 
half  full  with  the  batter,  cover  with  buttered  paper,  and  steam 
three-quarters  of  an  hour.  Serve  hot  with  a  sauce. 

NEW  HAMPSHIRE  INDIAN  MEAL  PUDDING— Bring 
a  quart  of  milk  to  a  boil,  then  sprinkle  in  slowly  about  a  cup  and 
a  quarter  of  yellow  meal,  stirring  constantly.  (An  exact  rule  for 
the  meal  cannot  be  given,  as  some  swells  more  than  others.)  As 
soon  as  the  milk  is  thickened  take  from  the  fire  and  cool  slightly 
before  adding  three-quarters  of  a  cup  of  molasses,  half  a  tea- 
spoonful  salt  and  a  tablespoonful  ginger.  Beat  the  mixture  until 
smooth,  and  lastly  turn  in  a  quart  of  cold  milk,  stirring  very 
little.  Pour  into  a  well  greased  pudding  dish  and  set  in  a  very 
slow  oven.  This  pudding  needs  about  five  hours  of  very  slow 
baking  to  insure  its  becoming  creamy,  instead  of  hard  and  lumpy. 
The  batter,  after  the  cold  milk  is  added  should  be  about  the 
consistency  of  pancake  batter.  Serve  with  cream  or  maple 
syrup. 

ORANGE  PUDDING— Take  one  cup  of  fine  stale  bread- 
crumbs, not  dried,  and  moisten  them  with  as  much  milk  as  they 
will  absorb  and  become  thoroughly  softened.  Beat  the  yolks  of 
four  eggs  with  the  whites  of  two,  add  four  tablespoons  of  sugar 
and  the  grated  peel  of  one  orange,  using  of  course  only  the  outer 
cells.  Stir  this  into  the  softened  crumbs,  then  beat  the  other 
two  whites  until  stiff  and  fold  them  into  the  mixture.  Turn  it 
Into  a  well  buttered  mold  and  steam  it  two  hours.  Turn  out  into 
a  hot  dish  and  serve  with  orange  sauce. 

PEACH  TAPIOCA— Prepare  a  dish  of  tapioca  in  the  usual 
way,  into  a  buttered  pudding  dish  put  a  layer  of  cooked  and 
sweetened  tapioca,  then  a  layer  of  peaches,  fresh  or  canned. 
Next  add  another  layer  of  tapioca,  then  more  peaches,  and  so  on 
until  the  dish  is  full.  Flavor  with  lemon  and  sprinkle  three- 
fourths  of  a  cup  of  sugar  over  all,  then  bake  in  a  very  hot  oven 
until  a  light  brown. 


DESSERTS 127 

RASPBERRY  DUMPLINGS— Wash  one  cup  of  rice  and 
put  into  the  double  boiler.  Pour  over  it  two  cups  of  boiling 
water,  add  one-half  teaspoon  of  salt  and  two  tablespoons  of  sugar 
and  cook  thirty  minutes  or  until  soft.  Have  some  small  pudding 
cloths  about  twelve  inches  square,  wring  them  out  of  hot  water 
and  lay  them  over  a  small  half  pint  bowl.  Spread  the  rice  one- 
third  of  an  inch  thick  over  the  cloth,  and  fill  the  center  with 
fresh  raspberries.  Draw  the  cloth  around  until  the  rice  covers 
the  berries  and  they  are  good  round  shape.  Tie  the  ends  of  the 
cloth  firmly,  drop  them  into  boiling  water  and  cook  twenty  min- 
utes. Remove  the  cloth  and  serve  with  lemon  sauce. 

SPOON  PUDDING— Cream  one  tablespoonful  butter  with 
two  tablespoonfuls  sugar.  Add  two  tablespoonfuls  flour,  pinch 
of  salt,  one  tablespoonful  cornstarch,  beaten  yolk  of  one  egg  and 
tablespoonful  of  cream.  Beat  well,  and  lastly  add  beaten  white 
of  egg  and  one  teaspoonful  baking  powder.  Pour  over  berries 
and  steam  forty  minutes.  Serve  with  whipped  cream. 

SQUASH  PUDDING— One  pint  of  finely  mashed  cooked 
squash,  one  cup  of  sugar,  one  teaspoon  of  ground  cinnamon,  a 
little  salt,  the  juice  and  grated  rind  of  one  lemon,  add  slowly 
one  quart  of  boiling  milk,  stirring  well,  and  when  a  little  cooled, 
add  five  well  beaten  eggs.  Bake  in  a  pudding  dish  set  in  a  pan 
of  hot  water,  in  a  moderate  oven,  until  firm  in  the  center.  Serve 
with  cream. 

STEAMED  BERRY  PUDDING— Sift  two  cups  of  flour  with 
four  teaspoons  of  baking  powder,  rub  in  a  rounding  tablespoon 
of  butter,  add  two  beaten  eggs,  one  cup  of  milk,  one-half  cup  of 
sugar,  and  last  two  cups  of  blueberries.  The  berries  should  be 
rinsed  in  cold  water,  shaken  in  a  cheese  cloth  until  dry  and  then 
rolled  in  flour  before  adding.  Pour  into  a  pudding  mold,  and 
steam  one  and  one-quarter  hours.  Serve  with  liquid  sauce. 

STEAMED  PUDDING— Beat  one-half  cup  of  butter  with 
one  cup  of  sugar  to  a  cream,  add  two  beaten  eggs  and  cup  of 
flour  sifted  with  one  teaspoon  each  of  cinnamon  and  soda,  two 
cups  of  breadcrumbs,  soaked  in  one  cup  of  sour  milk.  Add  one 
cup  of  chopped  and  seeded  raisins  and  one-half  cup  of  chopped 
dates.  Steam  two  hours  and  serve  with  whipped  cream. 

TAPIOCA  MERINGUE— Soak  one-half  cup  granulated  tapi- 
oca in  a  pint  of  cold  water  for  half  an  hour.  Cook  slowly  twenty 
minutes  until  transparent.  If  too  thick,  add  a  little  more  boiling 
water.  Boil  one  quart  of  milk  in  a  farina  kettle  with  a  pinch  of 
salt  and  the  yellow  rind  of  half  lemon.  Beat  the  yolks  of  four 
eggs  with  a  cup  of  sugar,  add  slowly  to  the  milk,  stirring  until 


128 DESSERTS 

smooth  and  creamy,  but  do  not  allow  it  to  boil.  When  thickened, 
remove  from  the  fire,  add  a  teaspoonful  flavoring  and  blend 
thoroughly.  Whip  the  whites  of  the  eggs  to  a  stiff  froth  with  three 
tablespoonfuls  powdered  sugar  and  a  teaspoonful  flavoring, 
spread  over  the  top  of  the  pudding  which  should  have  been 
poured  in  the  serving  dish  and  set  in  a  coolish  oven  to  puff  and 
color  a  golden  yellow. 

TAPIOCA  PUDDING— Cover  one  cup  of  the  flake  tapioca 
with  cold  water  and  let  it  stand  two  hours.  Stir  occasionally 
with  a  fork  to  separate  the  lumps.  Put  in  a  farina  kettle  with  a 
pint  and  a  half  water. 

Slice  three  tart  apples  and  put  in  with  the  tapioca,  together 
with  sugar  to  sweeten  to  taste.  Stir  all  together  and  cook  until 
the  apples  are  soft  and  the  tapioca  clear.  Serve  hot  or  cold. 
Peaches  may  be  used  in  place  of  the  apple.  Serve  with  cream. 

TAPIOCA  SOUFFLE— Soak  three  tablespoonfuls  pearl 
tapioca  in  water  to  cover  for  three  or  four  hours.  Then  add  a 
quart  of  milk  and  cook  until  the  tapioca  is  perfectly  clear  and  the 
milk  thickened.  It  will  take  about  twenty  minutes,  and  unless 
you  use  the  farina  kettle,  must  be  stirred  constantly.  Add  the 
yolks  of  four  eggs  beaten  with  two-thirds  cup  sugar  and  cook 
two  or  three  minutes,  stirring  steadily.  Whip  the  whites  of  four 
eggs  to  a  stiff  froth,  fold  through  the  cooked  cream,  and  take 
directly  from  the  fire.  Flavor  with  lemon  or  vanilla  and  bake  in 
a  moderate  oven  for  twenty-five  minutes.  Chill  and  serve.  This 
may  also  be  served  as  a  pudding  without  the  final  baking. 

WHOLE  WHEAT  PUDDING— Put  one  cup  of  milk,  one- 
half  cup  of  molasses,  two  cups  of  graham  or  whole  wheat  flour, 
one  cup  of  chopped  raisins  and  half  a  saltspoon  of  salt  into  a 
bowl  and  add  one  level  teaspoon  of  soda,  dissolved  in  a  table- 
spoon of  warm  water,  beat  hard  for  three  minutes.  Pour  the 
thin  batter  into  a  buttered  pudding  mold  and  steam  two  and  a 
half  hours.  Serve  with  a  lemon  sauce  or  cream. 

YORKSHIRE  PUDDING— Take  an  equal  number  of  eggs 
and  tablespoonful  of  sifted  flour  and  when  the  eggs  are  well 
beaten  mix  them  in  with  the  flour,  add  some  salt  and  a  little 
grated  nutmeg  and  then  pour  in  as  much  new  milk  as  will  make 
a  batter  of  the  consistency  of  cream,  serve  the  batter  with  a  fork 
well  for  ten  minutes  and  then  put  in  at  once  into  a  baking  tin, 
which  must  be  very  hot,  containing  a  couple  of  tablespoons  of 
hot  drippings.  Set  the  pudding  in  oven  to  bake  or  before  the 
fire  under  the  roasting  meat.  When  ready  to  serve  cut  the  pud- 
ding into  squares  and  send  to  the  table  on  a  separate  dish. 


SAUCE   FOR   PUDDINGS 

FRUIT  SYRUP  SAUCE— One  cup  fruit  syrup,  one-half  cup 
sugar,  one  teaspoon  butter.  Use  the  syrup  from  apricots, 
peaches,  cherries,  quinces  or  any  fruit  you  prefer.  The  amount 
of  sugar  will  depend  upon  the  acidity  of  the  fruit.  Mix  the  corn- 
starch  with  the  sugar,  add  the  syrup  and  boil  all  together  five 
minutes.  Add  the  butter  last. 

LEMON  SAUCE — Grate  the  rind  and  squeeze  the  juice  of 
one  lemon.  Mix  together  three  teaspoons  cornstarch,  one  cup  of 
sugar  and  two  cups  of  boiling  water,  and  cook  ten  minutes,  stir- 
ring constantly.  Add  the  lemon  rind  and  juice  and  one  teaspoon 
of  butter. 

LEMON  SAUCE — Mix  three  dessert  spoons  of  cornstarch 
with  one  cup  of  sugar,  pinch  of  salt,  in  a  saucepan,  pour  on  two 
cups  boiling  water  and  stir  quickly  as  it  thickens.  When  it  is 
smooth  set  it  back  where  it  will  simply  bubble  and  simmer,  and 
stir  occasionally.  Add  the  grated  rind  and  juice  of  one  lemon 
and  one  rounding  tablespoon  butter.  If  this  is  too  thick  add 
more  hot  water  as  it  thickens  in  cooling,  and  you  want  it  thin 
enough  to  pour  easily. 

LEMON  SAUCE— Mix  three  tablespoons  of  cornstarch  with 
one  cup  of  cold  water  and  turn  on  one  cup  of  boiling  water.  Boil 
ten  minutes,  then  add  one  cup  of  sugar,  the  juice  and  grated  yel- 
low rind  of  one  lemon  and  two  rounding  tablespoons  of  butter. 

LEMON  SAUCE  FOR  FRITTERS— Mix  four  level  tea- 
spoons of  cornstarch  with  one  cup  of  sugar,  and  stir  at  once  into 
two  cups  of  boiling  water,  add  the  juice  and  grated  yellow  rind  of 
one  lemon  and  cook  six  minutes,  add  three  level  tablespoons  of 
butter. 

ORANGE  SAUCE  No.  1— Mix  one  and  a  half  tablespoons 
of  cornstarch  with  one  cup  of  sugar,  and  stir  it  into  one  pint  of 
boiling  water.  Let  it  cook  quickly  and  stir  as  it  thickens,  and 
after  ten  minutes  add  two  tablespoons  of  butter  and  one-half  cup 
of  orange  juice.  Cook  two  minutes  longer,  then  serve. 

129 


130 SAUCE  FOE  PUDDINGS 

ORANGE  SAUCE  No.  2— Chip  the  yellow  rind  from  an 
orange  and  squeeze  the  juice  over  it.  Let  stand  half  an  hour. 
Stir  one-quarter  cup  of  flour  into  one  cup  of  sugar  and  turn  into 
two  cups  of  boiling  water.  Cook  ten  minutes,  add  a  pinch  of 
salt,  the  orange  rind  and  juice,  stir  and  strain. 

RASPBERRY  SAUCE  FOR  ICE  CREAM— If  you  think 
that  a  good  ice  cream  is  yet  not  quite  fine  enough,  pour  a  rasp- 
berry sauce  over  each  portion  as  served.  Add  one-quarter  cup 
of  sugar  to  one  cup  of  raspberry  juice  prepared  as  for  jelly-mak- 
ing, and  simmer  five  minutes.  Add  a  rounding  teaspoon  of 
arrow-root  made  smooth  in  one  tablespoon  of  cold  water,  and 
cook  five  minutes.  Now  add  one  tablespoon  of  strained  lemon 
juice  and  let  boil  up  once. 

SAUCE  FOR  CHERRY  PUDDING— Put  two  cups  of  cher- 
ry juice,  or  juice  and  water,  into  a  saucepan,  stir  in  three  level 
tablespoons  of  cornstarch  and  cook  fifteen  minutes.  Add  two- 
thirds  cup  of  sugar  and  a  tablespoon  of  lemon  juice. 

SAUCE  FOR  BATTER  PUDDING— Beat  together  in  a 
bowl  three  rounding  tablespoons  of  sugar,  two  level  tablespoons 
of  butter  and  one  of  flour.  When  the  mixture  is  white  add  one- 
half  cup  of  boiling  water  and  stir  until  all  is  well  melted.  Add 
a  little  lemon  juice  and  serve. 

SAUCE  FOR  PUDDINGS— Beat  the  whites  of  three  eggs 
until  stiff,  add  one-half  cup  powdered  sugar  and  the  grated  yel- 
low rind  of  half  a  lemon.  Pour  on  slowly  one  cup  of  boiling 
water,  stiring  all  the  time  and  the  sauce  is  ready  to  serve. 

STRAWBERRY  SAUCE— Beat  together  one-half  cupful  of 
butter  and  a  cup  of  sugar  until  white  and  light.  The  success  of 
this  sauce  depends  upon  the  long  beating.  Add  to  the  creamed 
butter  and  sugar  the  stiffly  whipped  white  of  an  egg  and  a  cupful 
of  strawberries  mashed  to  a  pulp. 


BEVERAGES 

COCOA  WITH  WHIPPED  CREAM— Heat  four  cups  of 
milk  to  the  scalding  point  over  hot  water,  or  in  a  double  boiler. 
Milk  should  be  heated  by  direct  contact  with  the  fire.  Mix  a 
few  grains  of  salt,  three  level  tablespoons  of  cocoa  and  one- 
fourth  cup  of  sugar  to  a  paste  with  a  little  of  the  milk,  then  add 
three-fourths  cup  of  boiling  water  and  boil  one  minute,  add  to 
the  hot  milk  and  beat  two  minutes  by  the  clock.  Serve  with  a 
tablespoon  of  beaten  or  whipped  cream  on  top  of  each  cup. 

CURRANT  JULEP— Pick  over  currants  and  measure  two 
cups.  Mash  them  and  pour  on  two  cups  of  cold  water.  Strain 
and  chill  the  juice.  Put  one  tablespoon  of  simple  syrup  in  a  tall 
glass,  add  three  bruised  fresh  mint  leaves  and  fill  with  the  cur- 
rant juice.  Add  three  or  four  perfect  raspberries  and  serve. 
The  syrup  is  made  by  simmering  for  twenty  minutes,  one  cup  of 
sugar  and  two  of  water. 

CURRANT  SHRUB— Pick  over  and  mash  two  quarts  of 
ripe  currants,  add  one  pint  of  vinegar,  and  let  stand  over  night. 
Set  on  the  range  and  bring  to  the  boiling  point,  then  strain 
twice.  Measure  the  clear  liquid,  and  allow  one  cup  of  sugar  to 
each  cup  of  liquid.  Simmer  twenty  minutes  and  seal  in  bottles. 

RASPBERRY  SHRUB— Put  one  quart  of  ripe  raspberries 
in  a  bowl,  add  two  cups  of  vinegar,  mash  the  berries  slightly, 
and  let  stand  over  night.  In  the  morning,  scald  and  strain  until 
clear.  Measure,  and  to  each  cup  of  juice  add  one  cup  of  sugar, 
boil  twenty  minutes  and  seal. 

STRAWBERRY  SYRUP— Pick  over,  rinse,  drain  and  re- 
move the  hulls  from  several  quarts  of  ripe  berries.  Fill  a  porce- 
lain lined  double  boiler  with  the  fruit  and  set  it  over  the  lower 
boiler  half  full  of  boiling  water,  and  let  it  heat  until  the  juice 
flows  freely.  Mash  the  berries,  then  turn  out  into  a  cloth  strain- 
er and  cook  the  remainder  of  the  fruit  in  the  same  way.  When 
all  the  juice  is  pressed  out,  measure  it  and  allow  an  equal  amount 
of  sugar.  Let  the  juice  come  to  the  boiling  point,  add  the  sugar 

131 


132 BEVERAGES 


o 


and  cook  five  minutes  from  the  time  the  whole  begins  to  boil. 
Turn  into  jars  or  bottles  and  seal  the  same  as  canned  fruit.  This 
is  excellent  for  beverages,  flavoring  ice  cream  and  other  fancy 
creams,  and  will  be  found  desirable  for  many  purposes  when 
fresh  fruit  is  not  at  hand. 


ADDITIONAL   RECIPES 

C- 


(ft«J^ 


133  ADDITIONAL  RECIPES 


i34  ADDITIONAL  RECIPES 


ADDITIONAL  RECIPES  135 


136  ADDITIONAL  RECIPES 


TABLE  OF  CONTENTS 


A  PAGE 

Apple  slump 90 

Apples  and  onions 66 

Apples,  scalloped 123 

Apples  stuffed  with  dates 120 

B 

Bacon  and  green  peppers 48 

Bacon  and  spinach 66 

Baked  milk 57 

Bananas,  fried 49 

Bananas  with  oatmeal 56 


Broiled  steak,  rare 28 

En  casserole 21 

English  pot  roast 23 

Hamburg  steak,  fried,  Russian  sauce.  .  29 

Hash  cakes 21 

Hash  with  dropped  eggs 24 

Loin  steaks,  broiled 29 

Pie 25 

Ragout  of 21 

Rib  roast 29 

Roast,  American  style 29 

Roast  on  spit 29 

Rolled  rib  roast 26 

Smoked  with  cream 30 

Steak,  fried 28 

Boiled  samp 56 

BBEAD — 

Bread,  brown,  Boston 82 

Egg 82 

Graham 82 

Nut 83 

Oatmeal 83 

Oriental  oatmeal 83 

Raisin 83 

Steamed  brown 84 

Steamed  graham 84 

Whole  wheat 84 

Bread  with  cream  cheese  filling 45 

Bread  puffs  with  sauce 90 

Brunswick  stew 23 

BRUSSEL'S  SPROUTS — 

Maitre  d'hotel 60 

Sauted...  GO 


Cabbage,  stuffed 73 

Cabbage  and  cheese 67 

CAKE — Fancy — 

Almond 93 

Almond  cheese. . .  93 


CAKE — Continued.  PAGE 

Aunt  Amy's 93 

Baltimore 93,  94 

Bread 94 

Bride's 94 

Buttermilk 94 

Chocolate 94,  95 

Chocolate  layer 95 

Chocolate  loaf 96 

Cocoa 96 

Cream  layer 96 

Cream  (or  pie) 96 

Date 96 

Eggless 97 

Feather 97 

Fig 97 

Fig  layer 97 

Fruit 97 

Golden 97 

Hickory  nut 97 

Huckleberry 98 

Ice  cream 98 

Layer 98 

Margarettes 98 

Plain 98 

Plain  tea 98 

Raisin 99 

Rockland 99 

Snow 99 

Spice 99 

Sponge 99 

Sultana  tea 100 

Sunshine 100 

Tea 100 

Velvet 100 

White  patty 100 

CAKES — Hot — 

Breakfast 79 

Hominy 85 

Oatmeal 85 

Rye  breakfast 79 

Scotch  cones 79 

Scotch  oat 79 

Calla  lilies 92 

Calves'  tongues 23 

CANDIES — 

Cowslips  crystallized 104 

Figs,  glace 105 

Fruit  paste 105 

Fudge,  raisin 105 

Pineapple  marshmallows 105 

Sugaring  flowers 105 

Violets,  candied : 104 

Walnuts,  creamed 104 


137 


138 


TABLE   OF   CONTENTS 


PAGE 

Carrots,  glazed  with  peas 68 

Catsup,  tomato Ill 

CAULIFLOWER — 

Au  gratin 67 

Fritters 67 

In  mayonnaise 57 

Scrambled 69 

Celery,  boiled 66 

Charlotte  and  eclair,  coffee  cream  for. . .  118 

Cheese  croquettes 45 

Cheese  ramekins 48 

Cheese  timbales 48 

Cherry  preserves 113 

Chestnuts,  boiled 61 

CHICKEN — 

A  la  tartare 35 

Bohemian 35 

Broiled  in  paper 35 

Croquettes 35,  36 

Deviled 38 

Fried 38 

Jellied 38 

Marbled 38 

Potted 39 

Pot  pie 37 

Pressed 39 

Roast 39 

Stuffed 39 

Timbales 37 

Chicken  gravy 51 

Chicken  livers  for  birds 41 

Chili  sauce 110 

Chutney,  tomato 112 

Clams,  scalloped  in  shell 20 

Cocoa  with  whipped  cream 132 

Cocktail  sauce  for  shellfish 57 

Coffee  cream 92 

Coffee  cream  cakes  and  filling 101 

Coffee  eclairs 101 

COOKIES — 

Sugar 103 

Soft  ginger 103 

CORN — 

Boiled 61 

Fried 67 

Fritters 61 

Stewed  with  cream 73 

Toast 47 

Corn  beef  hash 23 

Corncake,  crisp,  white 82 

Corncake,  Southern 84 

Cranberry  conserve — 

Cranberry  mold 113 

CREAM — 

Bavarian 91 

Pineapple  and  Bavarian 123 

Spanish 123 

Creole  sauce 110 

CROQUETTES — 

Banana 48 

Beef  with  rice 26 


CROQUETTES — Continued.  PAGE 

Flavor  with  fish 36 

Croutons 82 

Crullers 101 

Crullers,  Dutch 102 

Crumpets 101 

CRUST — 

Dripping 86 

For  custards 86 

For  pies 86 

Currant  julep 132 

Currant  shrub 132 

CUSTARD — 

Boiled 92,  121 

Cocoa 92 

Coffee  cup 92 

Pudding 121 


DESSERT — 

Cold  rhubarb 122 

German 122 

DOUGHNUTS — 

Raised 102 

Sour  milk 102 

DRESSING — 

French 33 

Salad 33 

Trianon 33 

DUCK — 

Canvasback,  roasted 50 

Roast  with  orange  sauce 50 

Wild,  broiled 50 

DUMPLINGS — 

Cherry 90 

Raspberry 91,  128 


EGGS — 

Beauregard 54 

Light  omelet 55 

Omelet  for  one 55 

Scrambled  in  milk 54 

Scrambled  with  mushrooms 55 

Scrambled  with  peppers 55 

With  potato  scallop 54 

With  white  sauce 54 

EGG  PLANT — 

Broiled 62 

Fried 62 

Fritters 62 

Stuffed. . .                                  73 


Fig  and  rhubarb 121 

Filling 118 

FILLING — 

For  cake 119 

Orange 120 


TABLE  OF  CONTENTS 


FISH —  PAGE 

Cod,  boiled,  cream  sauce 17 

Codfish  cones 18 

Codfish  hash 18 

Codfish,  stewed 21 

East  India  style 18 

En  casserole 18 

Finnan-haddie  fish  cakes 18 

Finnan-haddie,  rechauffe 20 

Haddock,  Metelote  of 19 

Louisiana  cod 19 

Mackerel,  boiled 17 

Mackerel,  broiled,  black  butter 18 

Mackerel,  broiled 17 

Salmon,  boiled,  sauce  tartare 17 

Salmon,  mold  of 19 

Forced  meat  balls  for  turtle  soup 52 

Fried  parsley 53 

FRITTEBS — 

Apple 90 

Asparagus 85 

Corn 85 

Squash 86 

Frosting,  fig  or  date 119 

Frozen  ice 106 

Fruit  ice 106 

Q 

Game,  salmi  of 51 

GIBLETS — 

Turkey  or  goose,  fricasseed 38 

Turkey,  a  la  bourgeoise 39 

H 

HAM— 

Boiled  boned 22 

Boned 22 

Croquettes 24 

Fried. 24 

With  chicken  pie 24 

Glace  des  gourmets 108 

Gravy  for  wild  fowl 51 

Green  melon,  saute 68 

Griddle  cakes,  crumb 85 

I 

ICE  CREAM — 

Baltimore 106 

Black  currant 106 

Pineapple 107 

Vanilla 107 

With  maple  syrup 107 

ICING — 

Maple 119 

With  mocha  filling 119 

Instructions  for  preparing  poultry  before 

dressing 34 

ITALIAN  RAVIOLI — 

Dressing  for 59 

Noodle  dough  for 59 


JAM —  PAGE 

Currant 115 

Green  grape  marmalade 114 

Pear  and  blueberry 114 

Rhubarb 115 

Strawberry 115 

JELLY — 

Apple  and  grape 112 

Black  currant 112 

Cherry 113 

Crabapple,  spiced 115 

Currant  and  raspberry. 113 

Lemon 119 

Mosaic...  .   122 


K 

Kedgeree 46 

Kisses,  apricot 120 


LAMB — 

Chops  en  casserole 24 

Curry 25 

Lemon  butter 75 

Lima  beans  with  nuts 69 

Lobster  butter 75 

Luncheon  surprise 48 


M 

Macaroni  or  spaghetti,  Italian  style. ...  70 

Macaroni  with  apricots 69 

Maitre  d'hotel  butter 76 

Meringue  date 126 

Mince  meat 116 

Minced  cabbage 49 

Mutton,  minced 25 

Molded  cereal  with  banana  surprise 56 

MUFFINS — 

Berry 80 

Boiled  rice 82 

Buttermilk 81 

English 81 

Graham 81 

Hominy 81 

Quick,  in  rings 81 

MUSHROOMS — 

Broiled  on  toast 62 

Deviled 62 

In  cream 63 

Stewed 65 

Mushroom  sauce,  Italian  style 70 


N 

Nut  hash 49 

Nut  parsnip  stew 70 

Pancakes,  pineapple 85 


140 


TABLE  OF  CONTENTS 


O  PAGE 

ONIONS — 

Baked 63 

Boiled,  Spanish 63 

Boiled  with  cream 61 

Fried 63 

Fried,  Spanish 63 

Glazed 63 

Stuffed  and  steamed 65 

OYSTERS — 

A'la  poulette 20 

Fricassee 20 

Oyster  plant  boiled 63 

Orange  fool 52 


PARFAIT — 

Maple 108 

Pineapple 108 

Strawberry 108 

Vanilla 109 

Violet 109 

PARSNIPS — 

Fritters 64 

Mashed 64 

Paste  for  tarts 86 

Peanut  meatose 49 

Pepper  relish Ill 

Piccalilli Ill 

Pickles,  cherry 110 


Apple 86 

Apple,  Southern  style 87 

Beaten  cream 87 

Cherry 89 

Fresh  raspberry 89 

Green  currant 89 

Green  tomato. .  ^ 89 

Lemon 87 

Lemon  cream 90 

Nut  mince 87 

Pineapple  cream 89 

Pie  paste,  plain 89 

Pigs'  ears,  lyonnaise 25 

Pigs'  feet,  broiled 22 

PORK— 

Cutlets,  anchovy  sauce 25 

Roast  shoulder  of 30 

PINEAPPLE — 

Canned 112 

Sorbet 107 

Plum  porridge •  • 52 

POTATOES — 

Au  gratin 70 

Balls 64 

Broiled 63 

Creamed 65,  71 

Lyonnaise 64 

Maitre  d'hotel 70 

Mold 71 

Parisienne 71 


POTATOES — Continued.  PAGE 

Puffs 71 

Sauted  with  onions 64 

Stuffed 73 

Potato  balls,  breaded 66 

Potato  croquettes 65 

POULTRY  STUFFING — 

Anchovy 40 

Chestnut 40 

Chestnut  with  truffles 40 

Chicken. 41 

Giblet  for  turkey 41 

Pickled  pork  for  turkey 41 

Potato 41 

Poultry  and  poultry  dressing 35 

PRESERVES — 

Fig 114 

Fig,  tomato 116 

Ripe  tomato,  spiced 116 

Wild  grape  butter 116 

Yellow  tomato 116 

PUDDING — 

Apple 124 

Apple  sponge 120,  124 

Baked 125 

Baked  cherry 125 

Cottage 125 

Custard 125 

Cranberry  and  Custard 125 

Fruit 126 

Indian  tapioca 126 

Lemon 126 

Lemon  meringue 126 

Little  steamed 127 

New  Hampshire  Indian  meal 127 

Peach  tapioca 127 

Spoon 128 

Squash 128 

Steamed 123,  128 

Tapioca 129 

Whole  wheat 129 

Yorkshire 124,  129 

Puff  paste 86 


QUENELLES — 

Beef  marrow 53 

Calf's  liver 53 

Chicken 53 


Ragout  of  cooked  meat 25 

Raspberry  shrub 132 

Remnants  of  ham  with  peas 49 

RICE — 

A  la  Georgienne 72 

In  tomatoes 72 

Italian  style  with  mushrooms 72 

Japanese  or  Chinese 69 

Rice  milk 52 

Rice  soup 52 


TABLE  OF  CONTENTS 


141 


ROLLS— Hot —  PAGE 

Breakfast 78 

Egg 78 

Light  luncheon 78 

Pan 79 

Popovers,  whole  wheat 80 

Raised  graham 79 

Tea 78 

Rusk,  old  fashioned 80 


SALAD — 

Asparagus 31 

Beet 31 

Bird's  nest 31 

Cabbage 31 

Cauliflower  with  mayonnaise 31 

Celery  and  nut 32 

Creole 32 

Cucumber,  jellied 32 

Fish 32 

Spanish  tomato 32 

Tomato  basket 33 

Samp  and  beans 58 

SANDWICH — 

Banana 46 

Chicken  and  pimento 45 

Cold  mutton 47 

Cress 46 

German  rye  bread 46 

Ham 46 

Japanese 46 

Sandwich  fillings 47 

Sardine  butter 57 

Sardine  cocktail 57 

Sardine  rarebit 48 

SAUCE — 

Cucumber 74 

Fish 76 

For  batter  pudding 131 

For  cherry  pudding 131 

For  fried  pike 77 

For  puddings 131 

Fruit  syrup 130 

Gherkin 74 

Giblet 74 

Gooseberry 70 

Half  glace 71 

Ham 71 

Horseradish 75 

Lemon 130 

Lemon,  for  fish 75 

Lemon,  for  fritters 130 

Mayonnaise 77 

Orange 130 

Parsley  and  lemon 76 

Poivrade 76 

Raspberry,  for  ice  cream 131 

Royal 76 

Shrimp 77 

Strawberry 131 

Tartare .77 


SAUSAGE —  PAGE 

Frankfort 23 

Stewed  with  cabbage 30 

Scotch  cripe 49 

Sheeps'  brains  with  small  onions 26 

Sheep's  kidneys,  broiled 22 

Sheeps'  tongues 26 

SHERBET — 

Cranberry 107 

Currant 107 

Lemon 107 

Lemon  ginger 107 

Tea 108 

Shortcake,  individual 102 

Shrimp  butter 57 

Shrimps  scalloped 20 

SOUFFLE — 

Asparagus 117 

Cabbage 117 

Carrot H8 

Cheese 117 

Corn 117 

Custard 121 

Egg 126 

Guernsey  cheese 117 

Tapioca 129 

Tomato U8 

Soup- 
Asparagus 11 

Bean 11 

Bisque  of  clam 11 

Bisque  of  lobster 11 

Bisque  of  oyster 12 

Black  bean 12 

Chestnut 12,  16 

Chicken  gumbo,  Creole  style 12 

Cream  of  celery 13 

Egg 13 

Green  pea 13 

Green  tomato — 

Onion 13 

Peanut 13 

Sago 14 

Salmon 14 

Sorrel 14 

Tomato 14 

Tomato,  corned  beef  stock 15 

Vegetable  (broth) 15 

Vegetable 15 

White 16 

Wine 16 

Spanish  chops 27 

Spaghetti,  a  la  Italian 72 

Spaghetti  creamed 67 

Spawn  and  milk 56 

Spinach  mold 70 

Squash  flower  omelet 49 

Strawberry  sarabonde 123 

Strawberry  syrup 132 

STUFFING — 

»._  English 44 

;~  For  birds...                                                 .  42 


142 


TABLE  OF  CONTENTS 


STUFFING — Continued.  PAGE 

For  boiled  turkey  or  rabbit 42,  43, 44 

For  ducks 42 

For  fish 42 

For  fowls 42 

For  geese 43 

For  suckling  pig  or  'possum 43 

For  veal 44 

Suckling  pig 30 

Sundae,  walnut 124 

Sweet  potatoes,  glaced 68 


Tartlets,  cottage  cheese 91 

Tart  shells 91 

Tarts,  prune 91 

Thickened  butter 56 

Toast,  log  cabin 80 

TOMATOES — 

Fried 68 

Green,  gingered 110 

Green,  minced Ill 

Scalloped 72 


PAGE 

Tongue  canapes 47 

Tongue  toast 47 

Turkey  truffles 40 


VEAL — 

Breaded  cutlets 22 

Croquettes 27 

Loaf 27 

Patties 28 

Shoulder  of  braised 26 

Vegetable  roast 50 

VINEGAR — 

Blackberry 58 

Homemade 58 

Mint 57 

Virginia  stew 28 


w 

Waffles,  Southern  style. . 
Walnut  loaf . . . 


50 


Designed,  Engraved  and    Printed 
by  The  Franklin  Company,  Chicago 


